The Perfect Strawberry Banana Pancake Recipe
The perfect strawberry banana pancake recipe for spring (or any time) when you're stocked with fresh berries! These pancakes are naturally sweet and bursting with berry flavor.
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Servings: pancakes
Calories: 141kcal
Ingredients
- 1 1/2 cup flour all purpose or white whole wheat
- 1 tablespoon bake powder
- 1/4 teaspoon salt
- 1 cup soy milk regular milk, soy milk, and flax milk work best for homemade "butter milk"
- 2 teaspoons apple cider vinegar
- 1 tablespoon light oil olive or avocado work well
- 1 teaspoon vanilla extract
- 1 ripe banana mashed
- 1 cup strawberries diced
Instructions
- Make the vegan buttermilk. Add the soy milk and vinegar to a small bowl or a measuring cup. Whisk lightly then set aside for 5 to 10 minutes.
- Dice your strawberries and bananas. Set aside.
- Mix the dry ingredients: flour, baking powder, and salt in a medium bowl.
- Once the milk and vinegar mixture is slightly curdled, add the oil, vanilla, and maple syrup to the milk and vinegar mixture. Whisk to mix well then add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries and banana slices.
- Heat a griddle or large skillet over medium heat to low heat. Spray the hot pan or griddle lightly with oil. Using a quarter cup measuring cup, scoop the pancake mix onto the hot griddle. Spread out some if needed, but not too thin! Let sit for 3-5 minutes until the bottom side is browned and the top is bubbly and somewhat set. Flip and cook the other side for another couple of minutes for the perfect pancake. Repeat with the remaining batter.
Video
Notes
These pancakes cook a little slower than regular pancakes, so you don’t want the heat too high or the outside will brown and the inside will still be raw.
Nutrition
Calories: 141kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Fiber: 3g | Sugar: 7g