• TwoCabbages Kitchen

Strawberries pink Pancakes | VEGAN

I am very excited because on May I will hold my first photography challenge on Instagram! And we will talk about... PANCAKES! Summery pancakes, to be exact (aka no pumpkin pancakes, thanks). They can be both sweet and savory, both on a stack or spread on a plate.

Whoever will share the most beautiful and delicious pancake recipe, posting between 17th and 23th May (2021) will win the last book on photography by Kimberly Espinel (I love her, if you don't know her just go and see who she is).

Now, let's get back to this recipe. How cute are pink pancakes? Imagine making them with your children... they will be driven crazy! Being vegan, these pancakes do not contain animal fats or cholesterol, so they are good for all tummies. The only small flaw is that having the strawberries blended inside, if eaten after a few hours they will tend to become a bit chewy but... they will not last more than ten minutes, guaranteed ;)

Ingredients for 8-10 pancakes
  • 240 g strawberries, roughtly cut;

  • 160 g all-purpose flour or oat or wholemeal flour;

  • 35 g unrefined brown sugar;

  • 200 ml soy milk;

  • 30 ml sunflowerseed oil;

  • 1 tbsp baking powder;

  • 1 tbsp apple cider vinegar (optional);

  • A pinch of salt;

  • Fresh strawberries and maple syrup to garnish.

  1. Mix the apple cider vinegar and the soy milk, leave it to rest for 5 minutes in the meantime, mix together the flour with the sugar, a pinch of salt and the baking powder;

  2. Put the strawberries, soy milk, sunflowerseed oil in a blender jar and blend everything into a smooth, lump-free mixture;

  3. Add the liquids to the dry ingredients, stirring with a spatula until the batter is thick and well blended. To understand if the batter is ready, let a little of it to fall from a spoon above the bowl: it will have to remain in shape for a few seconds before mixing again with the rest;

  4. Heat a flat pan. When it is really hot, grease the surface with a piece of oiled paper towel, and pour the batter to form the pancakes. With this recipe, I got 9 pancakes 10 cm diameter;

  5. Cook 1 minute on one side, then flip and continue for another 30 seconds. Sprinkle with plenty of maple syrup and fresh cut strawberries.