Gluten

These Gluten-Free Vegan Strawberry Pancakes are fluffy, sweet, and studded with fresh strawberries! Not only are they quick and easy, they also freeze beautifully, making them perfect for meal prep.

When you can make pancakes that are gluten-free, vegan, and ridiculously light and fluffy, you know you have a winner. While my classic Vegan Pancakes are a staple in my household, I wanted to add some fresh flavour to the mix, and that’s how these gluten-free vegan strawberry pancakes were born.

Every bite is loaded with chopped ripe strawberries, which lends these pancakes natural sweetness and bright berry flavour.

But taste and texture aren’t the only reason to make these pancakes! They’re also a hearty, satisfying breakfast. Traditional pancakes don’t have much staying power when it comes to fueling you through the morning, but these pancakes have added protein to give your breakfast an energy boost. (To amp up the protein even more, serve your pancakes alongside some tempeh bacon !)

Looking for more easy strawberry breakfast recipes? Check out Strawberry Coconut Overnight Oats – you’ll be so glad you did!

Why You’ll Love These Strawberry Pancakes

There’s no better way to start your day than with a stack of fluffy strawberry pancakes! Here’s why:

• Lots of sweet flavor. These vegan gluten free pancakes are filled with fresh strawberries, cinnamon, maple syrup, and more!
• Great texture. Strawberry pancakes are soft and fluffy on the inside, with a thin, crisp golden brown layer on the outside.
• Easy. All you really have to do is stir the batter together, cook and flip the pancakes on the stove or griddle, and then enjoy!

Gluten-Free Pancakes vs Traditional Pancakes

These pancakes don’t taste all that different from traditional pancakes, but it depends on the type of flour you use. For example, if you use oat flour, you’ll find that your pancakes have a slight oat flavor to them.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Gluten-Free Baking Flour or Ground Oats – You can grind the oats in a food processor or coffee grinder.
• Flax Egg or Egg Replacement – Here’s how to make a flax egg .
• Baking Powder – Baking powder is a chemical leavener that forms bubbles in the pancake batter. These bubbles are what make pancakes light and fluffy.
• Salt – To balance out and enhance the sweetness.
• Maple Syrup – Use this both in the pancake batter AND on top of your pancakes!
• Silk Protein Nutmilk – Or another high-protein plant milk.
• Lemon Juice or Apple Cider Vinegar – You’ll use this to make vegan buttermilk.
• Ground Cinnamon – This is optional, but it adds a warm, cozy flavor to the pancakes.
• Chopped Strawberries – Fresh is best, but frozen will work too; let them thaw first.

When Should I Wash My Strawberries?

Don’t wash strawberries when you bring them home from the grocery store! Instead, wash them just before you’re ready to use them. For this recipe, I recommend drying them too, which prevents excess moisture in the batter.

How to Make Vegan Gluten-Free Strawberry Pancakes

Here’s how to make sweet, fluffy strawberry pancakes for breakfast!

• Make the vegan buttermilk. Combine the plant milk and lemon juice or vinegar in a small bowl or measuring cup. Let this mixture sit for about 5 minutes, or until it thickens slightly.
• Combine the dry ingredients. In a large mixing bowl, whisk the gluten-free flour, baking powder, salt, and cinnamon.
• Finish the batter. Add the flax egg, maple syrup, and vegan buttermilk to the dry ingredients and whisk until just combined. Fold in the strawberries.
• Preheat the cooking surface. Heat a griddle pan or cast iron skillet over medium heat and brush it with coconut oil or vegan butter.
• Cook the pancakes. Pour about ¼ cup of batter onto the cooking surface for one pancake. Once bubbles start to form on the top of the pancake, cook for 2 to 4 minutes more, then carefully flip and cook the other side. Repeat with the remaining batter.
• Serve . Place the cooked pancakes on plates and serve hot with a drizzle of maple syrup!

Tips for Success

Gluten-free pancakes require a little extra care! Here’s what you’ll need to do to make sure they turn out perfect.

• Ensure that the baking powder and flax meal are fresh. I found this out the hard way! Both of these ingredients are key for fluffy gluten-free pancakes. Test your baking powder with hot water (it should foam); your flax meal should be stored in the refrigerator and replaced after 4 months.
• Don’t over-mix the batter. Even though there is no gluten in the batter, it will get gummy if you over-mix. It’s better to have a few small lumps of flour in the bowl than to mix the batter too much.
• Cook the pancakes well on both sides . There’s less room for error when it comes to gluten-free pancakes, so don’t try to rush the cooking—they do need a full 2 to 4 minutes on each side.

What Goes With Vegan Gluten-Free Pancakes?

Wondering what to top your vegan strawberry pancakes with, or what to serve on the side? These are my go-to options:

• Fresh Fruit – Strawberries, blueberries, raspberries, blackberries, apple slices, etc. are all good choices.
• Vegan Whipped Cream – Coconut Whipped Cream is so easy to make and can be ready in 10 minutes!
• Other Toppings – You could add more maple syrup, vegan chocolate chips, vegan jam, and more!

How to Store and Reheat Leftovers

If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.

Can I Freeze These Strawberry Pancakes?

You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.

Ingredients

Fluffy Vegan Strawberry Pancakes (Gluten Free)

• 1 1/4 cups gluten free baking flour , or oats ground in a food processor or in a coffee grinder
• 1 flax egg , or vegan egg substitute
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup Silk Protein Nutmilk + two teaspoons lemon juice or apple cider vinegar
• 1/4 teaspoon ground cinnamon , optional
• 1/2 cup chopped strawberries

Instructions

Fluffy Vegan Strawberry Pancakes

• Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
• In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t over-mix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the strawberries. The batter will thicken slightly while you wait for the griddle pan to heat up.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
• Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.

Notes

• One of the main things I’ve found when making pancakes is that overmixing your batter with gluten-free flour will lead to gummy pancakes! Even though there is no gluten in the dough, it still causes this. You want to mix your batter until it’s just combined and there aren’t any flour streaks. Lumps are totally fine (which is different from CLUMPS of flour).
• Another tip when making gluten-free pancakes is to allow the pancakes to cook properly on both sides. I find with regular flour pancakes you can speed up cooking times but with GF pancakes, really cook them for 2-4 minutes on both sides.
• Ensure both your baking powder and your flax meal is fresh! I found this out the hard way after 4 batches of pancakes haha! They play a huge role here in ensuring you get fluffy and delicious pancakes, so ensure they’re fresh. Test your baking powder with hot water separately (it should foam) and your flax meal should always be replaced after 4 months and always stored in the fridge.
• How to store: If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.
• How to freeze: You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.

Fluffy Gluten-Free Vegan Strawberry Pancakes

Ingredients

Fluffy Vegan Strawberry Pancakes (Gluten Free)

• 1 1/4 cups gluten free baking flour or oats ground in a food processor or in a coffee grinder
• 1 flax egg or vegan egg substitute
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup Silk Protein Nutmilk + two teaspoons lemon juice or apple cider vinegar
• 1/4 teaspoon ground cinnamon optional
• 1/2 cup chopped strawberries

Instructions

Fluffy Vegan Strawberry Pancakes

• Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
• In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t over-mix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the strawberries. The batter will thicken slightly while you wait for the griddle pan to heat up.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
• Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.

Notes

• One of the main things I’ve found when making pancakes is that overmixing your batter with gluten-free flour will lead to gummy pancakes! Even though there is no gluten in the dough, it still causes this. You want to mix your batter until it’s just combined and there aren’t any flour streaks. Lumps are totally fine (which is different from CLUMPS of flour).
• Another tip when making gluten-free pancakes is to allow the pancakes to cook properly on both sides. I find with regular flour pancakes you can speed up cooking times but with GF pancakes, really cook them for 2-4 minutes on both sides.
• Ensure both your baking powder and your flax meal is fresh! I found this out the hard way after 4 batches of pancakes haha! They play a huge role here in ensuring you get fluffy and delicious pancakes, so ensure they’re fresh. Test your baking powder with hot water separately (it should foam) and your flax meal should always be replaced after 4 months and always stored in the fridge.
• How to store: If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.
• How to freeze: You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.

Nutrition

Fluffy Gluten-Free Vegan Strawberry Pancakes https://jessicainthekitchen.com/gluten-free-strawberry-pancakes/ March 31, 2022

This IKEA vegan Swedish meatballs copycat makes moist and tender cauliflower meatballs coated in a rich dairy-free cream sauce with coconut milk. Serve these plant-based meatballs over mashed potatoes or noodles for a cozy comfort food dinner.

If visits to IKEA have you feeling left out, this is how to make vegan Swedish meatballs at home that are just as classic and comforting! My vegan Swedish meatballs recipe makes juicy, flavour-packed cauliflower quinoa meatballs simmered in rich plant-based gravy. To make the sauce, you’ll make a roux with flour and vegan butter, then add in vegetable broth, coconut milk, and seasonings. It’s rich and creamy, without any dairy.

About This Vegan Swedish Meatballs Recipe

• Juicy and tender. These meatballs are crispy outside, tender inside, and they hold their shape well.
• The best dairy-free Swedish gravy. Simple ingredients, including flavour powerhouses like soy sauce, Dijon, and garlic powder, come together to make the best vegan version of this classic cream sauce I’ve ever tasted. It’s rich, silky, and coats the meatballs perfectly.
• Versatile. Serve your vegan Swedish meatballs over pasta, with rice or farro, or as a meatball appetizer for the holidays.
• Make them ahead. If you want to get a head start on this recipe, you can make the meatballs a day or two in advance, then warm them up in the sauce.

If you love meatballs as much as I do, be sure to save my vegan cranberry meatballs and classic vegan spaghetti and meatballs , too.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the Meatballs

• Roasted cauliflower – Roasting brings out the flavours. For extra depth of flavour, roast the garlic cloves i n the same pan as I do for my vegan mashed cauliflower .
• Cooked quinoa – Here’s how to cook quinoa .
• Bob’s Red Mill Egg Replacer – You can also make a flax egg from flax meal and water.
• Red onion – Or another mild onion, like white onion or shallot.
• Garlic – Combined with sea salt and cracked black pepper to flavour the meatballs. Use freshly minced garlic, roasted garlic , or you can substitute 1 tablespoon of jarred garlic for each fresh clove.
• Breadcrumbs – Use gluten-free breadcrumbs if needed.
• Coconut oil – Or your preferred cooking oil for browning the meatballs.

Vegan Swedish Meatball Sauce

• Vegan butter – Use store-bought or make your own vegan butter .
• Flour – If needed, swap all-purpose flour with gluten-free flour.
• Vegetable broth – Here’s how to make your own vegetable broth . You can also use store-bought low-sodium broth.
• Coconut milk – Make sure you use canned coconut milk, not the refrigerated kind sold in big cartons!
• Garlic powder – Feel free to use fresh, finely minced garlic here. One clove should replace 1/2 teaspoon of garlic powder.
• Light soy sauce – You can use liquid aminos here, too.
• Dijon mustard – Or yellow mustard, though the flavour will be slightly stronger.
• Parsley – Optional, for garnish.

How to Keep Vegan Meatballs From Falling Apart

If you find that your vegan cauliflower meatballs aren’t holding their shape, it’s likely because you haven’t blended the mixture smooth enough. Rice the cauliflower first, then blend it with the other ingredients until you have a smooth, cohesive dough. Here are some tips:

• Blend thoroughly. You shouldn’t see bits of quinoa and cauliflower in the mixture. Pulse it in your food processor until it’s very well-combined. The finished mixture shouldn’t fall apart when you try to form the meatballs.
• Beware of substitutes. If you decide to substitute any ingredients—like using store-bought riced cauliflower instead of making it yourself—be sure that you get any excess liquid out before adding it. Extra liquid will make vegan meatballs fall apart.
• Press and roll firmly. I like to squeeze each meatball together properly before adding them to the pan, like you would with regular meatballs.
• Roll the meatballs right before frying. This way, they’ll be tightly rolled right before they hit the hot pan to sear and seal their shape. Scoop a tablespoon of the vegan meatball mixture and form it into a ball with your hands. Then, place the meatball in the skillet and repeat with the remaining meatball mixture.

More Tips for Successful Swedish Meatballs

• Adjusting the sauce. I like a thick sauce here, but if you want to thin it out a bit, add up to 1/2 cup of additional broth, adjusting the seasonings as needed.
• Don’t skip the mustard! Even if you’re not a mustard fan, don’t worry—it doesn’t give the sauce a mustard-y flavour. Instead, it helps neutralise the flavour of the coconut milk.
• Add more soy sauce if needed. I started with 1 tablespoon, then ended up adding an extra 1/2 tablespoon of light soy sauce and I felt like it really enhanced the flavour. So start with 1 tablespoon, and add more if you think you need it. Also, if you don’t use light soy sauce or liquid aminos, note that the sauce will be saltier, so adjust accordingly!

Serving Suggestions

Add these vegan Swedish meatballs to a hoagie for a Swedish meatball sandwich, or serve them over cauliflower rice , quinoa , or other grain. I also love them ladled over mashed potatoes or pasta. And they’re a favourite party appetizer served on toothpicks!

Make-Ahead, Storage, and Freezing

• Make ahead. Prepare, roll, and cook your meatballs 1-2 days in advance. When it’s time to serve, prepare the sauce and add the meatballs. Done!
• Refrigerate leftovers. If you have leftover vegan Swedish meatballs, you can store them in an airtight container in the refrigerator for 3 to 4 days. Note that the meatballs will soften as they sit in the sauce, so the texture of the dish will change.
• Reheat. Reheat the meatballs in a skillet on the stovetop over medium-low heat, or in the microwave.
• Freeze. You can freeze this recipe for up to 2 months in an airtight storage container. I recommend letting it thaw in the refrigerator and then reheating in the microwave or on the stovetop.

More Vegan Comfort Food Recipes

• Vegan Biscuits and Gravy
• Vegan Pot Pies
• Mashed Potato Casserole
• Vegan Chicken Parmesan
• Vegan Manicotti

Ingredients

Vegan Meatballs Base

• 8 ounces roasted cauliflower (instructions below) , (1 cup)
• 1 cup cooked quinoa , (137g)
• 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
• ½ cup red onion, finely diced , (114g)
• 1/2 teaspoon ground black pepper
• ¾ teaspoon sea salt
• 3 cloves garlic , minced
• 1 cup breadcrumbs , gluten free if needed
• 1 ½ tablespoons coconut oil

Swedish Meatballs Sauce

• 3 tablespoons vegan butter
• 1/4 cup flour
• 2 cups vegetable broth
• 1 13.4 ounce can of coconut milk
• 1/2 teaspoon garlic powder
• 1 – 1 1/2 tablespoons light soy sauce or liquid aminos*
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 3 tablespoons chopped fresh parsley
• salt to taste , depending on your vegetable broth

Instructions

Sauce

• I would make the sauce after the meatballs are finished cooking. In a pan over medium heat, melt the vegan butter. Add the flour to pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
• Slowly mix in the vegetable broth, whisking at the same time, until a smooth sauce is formed. Add in the can of coconut milk, whisking at the same time too until fully incorporated.
• Add in the garlic powder, soy sauce, mustard, black pepper and 1 tablespoon of the parsley. Mix, taste, and add salt to test.
• Remove the sauce from the heat and add in the meatballs, slowly turning to coat the meatballs. Add the last of the parsley to garnish and serve and enjoy!

Vegan Meatballs Base

• Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
• In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
• Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
• Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
• Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
• Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!

Notes