Blueberries, bananas, chocolate chips…those are the usual suspects when it comes to pancakes. While my husband and I had our 98th discussion about which addition makes the best pancake, I decided it was time to mix it up. Hello, sugar free strawberry pancakes!

My college roommate taught me the best pancake recipe.  Her dad would make chocolate chip pancakes, topped with peanut butter and syrup. DELICIOUS does not begin to describe those pancakes. Unfortunately my 22 year old self realized that this could not continue to be a regular meal (ok, I probably didn’t learn this until 26). Since then I have been striving to make yummy and healthy pancakes.  

What Makes These Sugar Free Strawberry Pancakes Special?

There are a thousand reasons for you to love these pancakes. First and foremost is the taste! These yummy pancakes have a subtle strawberry taste and a dash of sweetness. They are light and fluffy. Plus, they get cuteness bonus points because they has a hint of pink coloring.

Sugar Free Strawberry Pancakes are indeed sugar free! Fruit is used to sweeten these pancakes. After all, don’t we add enough of the sweet stuff as toppings (I’m looking at you, syrup)? This way you aren’t starting your breakfast out with a sugar rush.

This healthy pancake recipe is also vegan (and vegetarian). No animal products are used for this recipe. So if you follow a strict vegan diet or are simply out of eggs but craving pancakes, this recipe is for you!

Why Fruit Instead of Sugar?

Is there anything better than something sweet? I am first in line to the dessert table (actually, I’m an introvert, so I’m probably second in line) and I’ve never met a cookie I didn’t like. Unfortunately, traditional sugar is not very good for us. So to satisfy my sweet tooth, fruits are an excellent substitute.

According to NutritionFact’s “Strawberries,” fruit is an excellent sweetener because it is much healthier than standard table sugar. Standard fructose sugar has been shown to harm your health (declining liver function and increasing blood pressure). However strawberries (and their sweetness) have been shown to help control your blood sugar. They are full of antioxidants and vitamins, help improve heart health, and may help prevent cancer. Check out Healthline’s Strawberries 101: Nutrition Facts and Health Benefits to learn more.

According to NutritionFacts “If Fructose Is Bad, What About Fruit?,” they did a study where they blended 3 tablespoons of sugar into a glass of water. In a separate glass of water, they blended 3 tablespoons of sugar AND berries. They found that the people who drank the sugar water had an over-estimate of insulin released by their bodies trying to counteract the sugar. They soon became hypoglycemic; their bodies thought they were starving and put fat into the blood stream. However the group that drank the water, sugar, and berries, their bodies accurately estimated how much insulin to release, so they did not later become hypoglycemic. Since we add strawberries to our delicious pancakes, you can have a bit of syrup knowing you are less likely to become hypoglycemic shortly after breakfast. Please remember, I am not a doctor nor a registered dietician.

How to Make These Sugar Free Strawberry Pancakes

To make these healthy, vegan pancakes, start by blending strawberries (fresh or frozen) and ½ ripe banana. I used a NutriBullet, but I’m sure any blender would also do the trick. Add vanilla extract and your preferred milk (I used soy milk).

In a separate bowl, combine flour, salt, and baking powder. Then combine dry ingredients into the strawberry bowl and stir well. Your batter will be a pretty pink color thanks to the strawberries.

Cook in your favorite greased skillet for 8-11 minutes; make sure to flip halfway. Watch the bottom/sides of the pancake when cooking. When it starts to brown, it is time to flip!

A Few Notes about these Vegan Pancakes

• I love using nut butter as a topping. It tastes delicious and keeps my breakfast sugar free. My husband recommends using syrup and Cool Whip (he adds Cool Whip to most foods). 
• Use fresh or frozen strawberries. Fresh strawberries are a bit easier to blend. If you can get them when they are in season, they will add extra flavor to these sugar free pancakes.
• I used a ½ cup measuring cup for these pancakes and was able to make 7 pancakes.
• Watch the bottom/side of your pancake while cooking. When you notice it start to turn to a golden color, it is time to flip!
• Looking for a breakfast you can make the night before? Check out our Bean-tiful and Satisfying Overnight Oatmeal (it’s vegan too).
• Follow up your healthy breakfast with a delicious and nutritious lunch. Check out Lu’s Quick, Healthy Vegetarian Brown Rice & Quinoa Bowl (Packed-Lunch Friendly)
• Turn your extra strawberries into a delicious dessert! Check out Lu’s Small Batch Vanilla Cupcakes with Creamy Strawberry Frosting (All Vegan!).

Happy Cooking – Meu

Sugar Free Strawberry Pancakes – Super Scrumptious

5 from 1 vote

Recipe by Ifyougiveagirlanoven@gmail.com Course: Plant-Based, VeganCuisine: VeganDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

35

minutes

Strawberry pancakes are light and fluffy. They have a subtle strawberry taste and a dash of sweetness. These yummy pancakes are sugar free and vegan, so you are starting your day with a healthy start.

Ingredients

• 1 1/2 cups 1 1/2 all-purpose or wheat-white flour

• 1 Tablespoon 1 baking powder PLUS

• 1 teaspoon 1 baking powder

• 1/4 teaspoon 1/4 salt

• 1 cup 1 milk of your choice (soy, almond, etc)

• 1 cup 1 strawberries

• 1/2 ripe 1/2 banana

• 1 teaspoons 1 vanilla extract

Directions

• Stir flour, baking powder, and salt in bowl and set aside.
• Blend strawberries and banana in you preferred blender. Pour into bowl and add milk and vanilla extract. Stir well.
• Combine dry ingredients into wet bowl. Mix well.
• Cook on medium-low heat on greased skillet. Make sure to flip halfway to prevent burning.
• Serve with your desired toppings (nut butter, syrup, cool whip, butter, extra strawberries, etc).

Notes

• Cover leftovers and store in refrigerator for 2-3 days.

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