Strawberry Yogurt Pancakes
This vegan and gluten-free strawberry yogurt pancake recipe is so easy and delicious. The homemade cashew strawberry yogurt adds such a lovely sweetness and creaminess to these pancakes. Perfect for breakfast.
Equipment
- 1 High Speed Blender
Ingredients
For the pancakes
- 1 ripe banana
- 100 g gluten-free oats
- 200 ml gluten-free oat milk
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp baking powder
Toppings
- cashew strawberry yogurt recipe linked in notes
- fresh strawberries chopped
- strawberry sauce or strawberry jam
Instructions
- Add banana, oats, maple syrup, oat milk, cinnamon and baking powder to a blender and blend until smooth.
- Place a non-stick pan on medium-high heat and add a couple of spoonfuls of pancake batter. Cook for 2-3 minutes on each side, until browned underneath, then flip. Repeat with the rest of the batter.
- If you want to make a quick strawberry sauce, simply put a handful of strawberries, fresh or frozen, in a saucepan with 2 tbsp of maple syrup, 1 tbsp freshly squeezed lemon juice and 50 ml water on medium heat. Let the sauce simmer over low to medium heat for about 6-8 minutes, stirring occasionally and mash the strawberries with a spoon.
- Serve pancakes immediately with fresh strawberries, strawberry sauce and a layer of creamy cashew strawberry yogurt.
Notes
Strawberry Sauce: These pancakes taste amazing with a warm, strawberry sauce. Simply put a handful of strawberries, fresh or frozen, in a saucepan with 2 tbsp of maple syrup, 1 tbsp freshly squeezed lemon juice and 50 ml water on medium heat. Let the sauce simmer over low to medium heat for about 6-8 minutes, stirring occasionally and mash the strawberries with a spoon.
Cashew Strawberry Yogurt: To make the best vegan cashew strawberry yogurt, check out the recipe here.
Oat Milk: I like to make my oat milk at home. Learn how to make homemade gluten-free oat milk here.