Vegan Strawberry Rhubarb Pancakes
Strawberry and rhubarb are joined together in holy matrimony with orange zest and a touch of sugar in these Vegan Strawberry Rhubarb Pancakes. I opted to not make these pancakes too sweet because I like real maple syrup or a liberal topping of strawberries to drive the sweetness. If you like your pancakes sweet you may want to consider adding a couple Tablespoons more sugar. Or top them with sweetened vanilla yogurt for a new take on strawberry shortcake. I repeat: you can con your friends into enjoying something really close to strawberry shortcake for breakfast! Either way it’ll be a breakfast to remember.
Proper cooking surface temperature is keyIn order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.
Find more Strawberry recipes on Veganbaking.net
Vegan Strawberry Rhubarb Pancake Recipe2 ¼ cups + 2 Tablespoons non-dairy milk
1 ½ cups fresh strawberries, cut into ¼ inch pieces
1 cup rhubarb, cut into ¼ inch pieces
1 teaspoon orange zest
¼ teaspoon salt
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
3 Tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup vegetable oil
1) Curdle the non-dairy milkIn a medium bowl, whisk together the non-dairy milk, strawberries, rhubarb and orange zest. Let it sit for about 10 minutes so the non-dairy milk curdles.
2) Whisk together the dry ingredientsIn a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, sugar, baking powder and baking soda.
3) Whisk the batter togetherWhisk the vegetable oil into the non-dairy milk mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated.
4) Bake the vegan pancakes to perfectionGrease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
These pancakes will keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Vegan Strawberry Rhubarb Pancakes.
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Pancakes are my go to for sunday morning breakfast and I was very pleased with how these turned out. I really love the addition of the rhubarb!
The flavor was delicious but I had the hardest time shaping/flipping the pancakes...they were a bit too soggy and wouldn't stay together. What temperature do you cook them on, and how do you get them to stay together? Thanks!
There are no apples or apple cider vinegar in the list of ingredients, however, they are mentioned in the steps below; could this be updated a bit so I am sure of what I'm making?
Thanks so much!!!