These strawberry pancakes are exactly what you need to be serving this Memorial Day weekend or any weekend this coming summer for that matter. I mean does anything scream warm weather more than berries? These pancakes contain a special ingredient that adds extra flavor to them. And they are soft, fluffy and with hint of pink! Yes, that’s right they are a beautiful light pink color thanks to that special ingredient I told you about. Also they are completely vegan and nut free which means everyone can partake. I also made an absolutely delicious strawberry compote to top the pancakes because what’s better than strawberry? it’s more strawberries 🙂
Ingredients for strawberry pancakes
Well time to get to that special ingredient I spoke about above. It’s of course strawberries but…its freeze dried strawberries. Freeze dried fruit is created when fresh fruit is dehydrated at low temperatures. This removes moisture and in turn concentrates the flavor in the resulting product. Freeze dried fruit is also shelf stable and hence can sit in your pantry for ages. There’s nothing like biting in to a fresh ripe strawberry but freeze dried strawberry is extremely flavorful as well.
The other main ingredients are
- All Purpose Flour
- Plant based milk
- Baking Powder
For the compote
- Fresh Strawberries
What else can you use?
If you don’t care for strawberries or don’t have any on hand, no worries. You can replace them with other berries like blueberries, raspberries or blackberries or any other you want to use. The whole point is to celebrate the deliciousness of these summer fruits.
For freeze dried berries though, your options might be limited to the main berries available in the market. You can also just add fresh fruits to the batter or can also experiment adding strained puree to the batter if you prefer using fresh fruit but I preferred to use the freeze dried version since its much more easier to work with without having to worry about the ratios of solids to liquids.
What to serve with the pancakes – compote vs coulis?
You can serve the pancakes with a pat of butter, maple/ agave syrup, whipped cream or keep it light and healthy with just some fresh fruits. You can also use the berries as a base and make a compote or coulis. The recipe card will walk you through the steps to make a strawberry compote. Compote is basically the fruit and sugar mixed together and cooked over gentle heat.It can also contain ingredients like lemon juice, zest, spices etc. The heat results in the fruit breaking down naturally and forms a chunky sauce when done.
Coulis also starts off with fruit cooked with sugar like compote. However it takes it one step further. This mixture is then cooled, pureed and strained to ensure the final sauce is completely smooth.
Storage and Reheating
The batter can easily be stored in the refrigerator for 2-3 days. If you want to make the pancakes before hand to enjoy later, then I would suggest freezing the cooked pancakes. Once cooked, bring them to room temperature and wrap them in parchment paper and put them in a freezer safe bag before freezing. Reheat directly without thawing them in the microwave or on a pan over the stove.
The compote can be stored in the refrigerator for 2-3 days. If you have leftovers, use it to top waffles, ice cream or greek yoghurt.
Tell me how you liked it!
I hope you will give these pancakes a try! If you do, please let me know what you think below in the comments or consider giving it a rating. You can also share your creations by tagging me using #dillandthyme on Instagram.
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Strawberry Pancakes with Strawberry Compote
- 2 cup AP Flour
- 2 cup Plant based milk use oat milk to keep it nut free
- 4 tbsp Sugar
- 2 tbsp Baking Powder
- 1 tbsp Vanilla
- 3/4 cup Freeze Dried Strawberries blitzed into a powder
- 1 tbsp Avocado Oil optional
Topping – Strawberry Compote
- 8 oz Fresh or Frozen strawberries do not thaw if using frozen strawberries
- 4 tbsp Cane Sugar
- 1 tbsp Lemon Juice
- Vegan Whipped Cream optional
- Maple Syrup optional
- In a bowl, add the flour, sugar, freeze dried starwberry powder, baking powder and mix well.Now add the vanilla and slowly add the milk while whisking it into the dry ingredients until it turns in to a batter. Keep aside for a couple of minutes.
- Heat a non stick or a cast iron skillet at medium low heat. Add a small amount of neutral oil or vegan butter if required. Now pour a small amount of batter on the pan and let cook until you can bubbles appear on the surface.Once you can't see new ones anymore, flip the pancake over. Cook until the other side is done.
- Repeat until all the pancakes are made. Serve warm topped with compote, maple syrup and whipped cream.
- Heat a sauce pan at medium low temperature. Add all the ingredients and stir well.
- After a couple of minutes, you will see the water released from the berries start bubbling. Stir continuously to ensure nothing sticks to the pan. Once you notice the fruit has broken down a bit and is quite soft, turn off the stove and remove from heat.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.