Fluffy Vegan Pancakes with Miso Maple Roasted Strawberries
Ingredients
- 1 1/2 cups all purpose flour, gf or oat will work!
- 3 tbsp. coconut sugar, any granulated works
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups non-dairy milk
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 3 tbsp. maple syrup
- 2 tbsp. white miso paste
- 2 tablespoons vegan butter
- 2 tsp. vanilla extract
- 3 cups frozen or fresh strawberries
Preparation
Preheat oven to 400F
Add strawberries to a baking dish
In a microwaveable bowl add maple syrup, miso paste, vegan butter and vanilla extract
Microwave for 30 seconds, then mix really well to dissolve most of the miso paste
Add miso maple to baking dish and coat strawberries
Bake for 20-25 minutes
In a large bowl combine flour, sugar, baking powder and salt
Add plant milk, apple cider vinegar, and vanilla
Stir until just combined
Heat a skillet on medium heat and grease with vegan butter
Pour 1/3 cup pancake batter on the center of the hot pan
Cook until bubbles appear in the surface
Using a spatula, gently flip pancake over and cook 1 minute =, or until golden
Repeat with remaining batter
Top pancakes with a little non dairy yogurt, roasted strawberries and of course a dash more maple syrup
Enjoy!
