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.
Vegan Strawberry Rhubarb Pancakes 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
1/3 cup canola 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 canola 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. 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.