Gluten-Free Flour Friday is back!!! Today’s Gluten-Free Vegan Strawberry Shortcake Pancakes are also just in time for strawberry week. Strawberries and Coconut Whipped Cream go well together, but when you add in fluffy sweet pancakes you have a match made in gluten-free heaven.
You can use the leftover Coconut Whipped Cream from Wednesday’s post to top these pancakes- it’s essential! If you’re new to making Vegan Coconut Whipped Cream, check out my how-to video. I highly recommend you try it for yourself. Even though I don’t eat dairy whipped cream anymore, I used to and I honestly think this stuff tastes better! Promise.
Today’s Gluten-Free Vegan Strawberry Shortcake Pancakes are adapted from Ashley’s Cinnamon Roll Pancakes. I’m using a combo of oat flour and almond meal which you can find at most grocery stores or on Amazon. Enjoy!
- 1 cup oat flour (you can make this yourself by grinding gluten-free rolled oats in food processor)
- 1/4 cup almond meal
- 1 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- coconut oil or cooking spray to grease pan
- Coconut Whipped Cream (1 can coconut cream or full-fat coconut milk, refrigerated open overnight + a few tbsp maple syrup)
- fresh strawberries, chopped
- If you are making a fresh batch of Coconut Whipped Cream, refrigerate open can of coconut cream or full fat coconut milk overnight prior to use.
- Scoop firm coconut cream from can into large mixing bowl. Do not use watery liquid at bottom of can (save for smoothies).
- Whip cream with electric beaters or in stand mixer until cream is fluffy and soft peaks form. If you would like cream a bit sweeter, add in 1-2 tbsp of maple syrup, whip again. Refrigerate until ready for use.
- To make pancakes, mix oat flour, almond meal, coconut sugar, baking powder, and salt in a large bowl, whisking until combined.
- In a medium bowl, mix 2 tbsp ground flaxseed with 6 tbsp water, stirring with fork or whisk to combine. Let sit for five minutes (to form flax “eggs”).
- Add almond milk, applesauce, melted coconut oil, and vanilla extract to flax eggs. Stir with a whisk to combine.
- Add wet ingredients to dry, stirring with a spatula to combine. Do not overmix. Let batter sit for 10 minutes to thicken.
- Heat a large skillet or griddle over medium-heat high. Grease with coconut oil or cooking spray (I use coconut oil cooking spray).
- Once hot, drop batter (3-4 tbsp per pancake) onto skillet/griddle. I made these in two batches, 4 pancakes per batch. Let pancakes cook for 3-4 minutes until top of pancake bubbles. Flip and cook for an additional 2-3 minutes. Remove from heat.
- Allow pancakes to cool slightly before topping with Coconut Whipped Cream and strawberries (cream will melt if pancakes are hot).
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