Flourless Strawberry Pancakes

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There’s a time for traditional buttery pancakes and there’s a time vegan flourless strawberry pancakes. The latter is something that I can feel good about having more often so I’m sharing with you today how to make them very easily. You don’t need any fancy ingredients; just some strawberries, staple pantry items, a blender and pan to cook them in!

These pancakes are dairy-free, gluten-free, grain-free, sugar-free and oil-free! What’s left? Well it’s hard to believe, but the batter makes a thick and fluffy flourless pancake recipe that’s healthy and so satisfying!

It’s fun to switch up the pancake game in case you’re having company with any type of allergies, or if you’re looking for a lighter fare for yourself. These are sugar-free, dairy-free, oil-free and gluten-free. And it’s hard to believe that they still come out so fluffy and delicious. But they sure do!

What ingredients do you need for flourless pancakes?

Rolled Oats: This is the trick to these flourless pancakes. We use rolled oats and grind them in a blender until you reach a fine consistency like flour. You can also buy oat flour if you prefer. This creates a gluten-free flour that you can throw into many baking recipes and these strawberry pancakes.

Baking Powder: What creates fluffy pancakes? It’s the reaction of chemical leaveners like baking powder with the gluten. Since we’re using gluten-free oat flour, we need extra help from the baking powder to make these pancakes rise and become fluffy. So the recipe calls for a whole tablespoon of baking powder.

Almond Milk: This helps to dissolve the oat flour and baking powder so it’s not just a big goop. If you find that the batter is too thick, add more almond milk. But start with ¼ cup.

Fruit Puree: The banana and strawberries add moisture and sweetness to the batter. So there’s no need for oil or sugar. And the strawberries specifically lend a light pink color to the batter, which is what makes them special.

Apple Cider Vinegar: Since the recipe is vegan and egg-free, we rely on apple cider vinegar to create a thick and fluffy texture. You won’t taste the vinegar at all in the recipe. But if you prefer, you can replace the vinegar with other citrus juice like lemon juice or lime juice.

Cinnamon: I love the warm earthy flavor of cinnamon to add sweetness without any sugar.

How to make strawberry pancakes

These strawberry pancakes only require one bowl or one blender to whip up. So they’re super simple.

Start by making the oat flour using rolled oats. Just one minute in the blender takes you from rolled oats to oat flour.

Then set the oat flour aside as you mix the wet ingredients. This includes the almond milk, bananas and apple cider vinegar. Next, you can add the strawberries, oat flour, baking powder and cinnamon. At this point, I recommend just light pulsing in the blender to combine without over blending.

And then cook as you normally would other pancakes on a griddle or pan. And serve with lots of strawberries, maple syrup and any other toppings you’d like. Their shape is not as light and fluffy as regular pancakes. But they are fool-proof, healthy and super delicious!

Tips for making flourless pancakes

• Add more milk if the batter is too thick. Start with ¼ cup of almond milk, but you may find that the batter is too thick. If that happens, add a couple tablespoons of milk to make the batter thinner.
• Use a measuring cup for evenly round pancakes. The batter will be thicker than traditional pancake batter so it’s harder to form a perfect circle if you’re pouring the batter from the blender. Instead use a measuring cup which will help you control the pouring situation and get pretty (ish) pancakes!
• Be patient when cooking the pancakes. I recommend low to medium heat for these gluten-free pancakes. You want to watch for the edges starting to brown lightly and then you can flip the pancakes. Another test is to see if you can easily slide a spatula under the pancakes, they’re ready for flipping.

More pancake recipes:

• Healthy Pumpkin Pancakes
• Chocolate Protein Pancakes
• Sweet Potato Pancakes
• Lemon Ricotta Pancakes
• Pink Pancakes (made with beets)
• Banana Pancake Dippers
• Oat Flour Pancakes
• 3 Ingredient Pancakes

In experimenting a few times with these flourless strawberry pancakes, I’ve learned you really can’t mess up pancakes. I mean you can literally make pancakes with 2 eggs and a banana, so why not give these a try!

If you’ve tried this healthy-ish feel good Flourless Strawberry Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Strawberry Pancakes

Flourless Strawberry Pancakes is an allergen friendly recipe that you can easily make in a blender. They’re vegan, gluten-free, oil-free and sugar-free!

5 from 8 votes

Author Yumna Jawad

Servings 2 servings

Course Breakfast

Calories 226

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Equipment

High Speed Blender

Ceramic Nonstick Cookware Set

Measuring Cups and Spoons

Ingredients

  

1x2x3x

• ▢ 1 cup rolled oats
• ▢ 1/4 unsweetened almond milk
• ▢ 1/2 cup mashed banana or 2 bananas
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 cup strawberries plus more for serving
• ▢ Maple syrup for serving

Instructions

• In a blender, add the rolled oats and blend until the oats become flour-like. Remove the oat flour from the blender and set aside.
• Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
• Transfer the oat flour to the blender. Then add baking powder, cinnamon, strawberries and pulse a few times to combine, being careful not to over blend.
• Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
• Pour ⅓ cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Makes 4 pancakes.
  
• Serve immediately with fresh strawberries and maple syrup, if desired.

Video

Notes

Recipe: This recipe is adapted from The Big Man’s World

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead Tips: You can make the oat flour in advance by grinding rolled oats in a blender until it looks like the consistency of all-purpose flour. Then you’ll have it on-hand when you’re ready to make the pancakes.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of almond milk, you can use any other plant-based milk or regular milk.
• I tested this recipe with oat flour only. But it will also work with all-purpose gluten-free flour mix.
• Replace apple cider vinegar with lemon juice, if desired.

Equipment: I use my Vitamix. to grind the rolled oats into flour, and then to mix the pancake batter. It has 10 varying speeds so it works great for making pancake batter when you want a high speed for the wet ingredients but a lower speed for folding in the dry ingredients into the wet ingredients.  

* Please note the nutrition label does not include any toppings.

Nutrition

Calories: 226kcal, Carbohydrates: 46g, Protein: 6g, Fat: 2g, Sodium: 9mg, Potassium: 1019mg, Fiber: 6g, Sugar: 9g, Vitamin A: 40IU, Vitamin C: 26.3mg, Calcium: 287mg, Iron: 2.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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