If food was a love language, pancakes would be mine. They are my ‘go-to’ meal on the weekend when I’m too tired/lazy to cook. They are also my son’s first request whenever I ask what he wants for dinner. We tend to provide a savoury option to begin with, and then we enjoy dessert! Both my husband and son like to top theirs with lemon juice and sugar, while I prefer mine drenched in maple syrup and butter. This time, we’re going a little bit fancy, just because I love balsamic roasted strawberries so much and they look so good!

These pancakes came about because we had run out of eggs, and I attempted an egg-free version with chia seeds, which were rejected out of hand by mister 3. Another attempt without any egg replacer, completely stuck to the pan and were deemed a kitchen disaster! A friend saw my dilemma, and forwarded her mother’s recipe for soda pancakes; tried and tested and completely egg-free. The only real change I made was to halve the amount of oil, and add some LSA (ground linseed, sunflower seeds and almonds) to the mix.

These truly are my new favourite pancakes! My family loves them, and there are no complaints that the texture is any different to regular pancakes made with eggs! I love them because I’m a complete foodie nerd and enjoy knowing that I can make something awesome without the usual ingredients. They are fluffier than most pancakes, and if you roast those strawberries while you’re flipping pancakes, you’ll have the most delicious brunch without a great deal of effort. They get our vote for a lazy weekend meal!

Soda Pancakes with Roasted Balsamic Strawberries {vegan}
Eggless pancakes are easy, fluffy and delicious, especially when topped with roasted balsamic strawberries!

Makes 10 to 12 13cm (5-inch) pancakes

Ingredients
1 cup buttermilk (make your own) *
1 cup milk of choice
50g (¼ cup) coconut oil or vegan butter alternative, melted
2 cups plain (all-purpose) flour **
1 tablespoon LSA (optional)
1 teaspoon bicarb (baking) soda
¼ teaspoon salt

For the roasted strawberries
2 punnets (500g/1 lb) strawberries, washed, hulled and halved
2 tablespoons caster sugar or maple syrup
1 tablespoon balsamic vinegar

Olive or coconut oil for frying

Method
*Make your own buttermilk by adding 1 tablespoon cider vinegar or lemon juice to 1 cup soy (or other) milk. Set aside for 15 minutes to curdle.

Meanwhile, preheat oven to 200°C. Place the strawberries, sugar and vinegar in a shallow non-reactive (glass or ceramic) ovenproof dish large enough to hold the strawberries in a single layer. Stir well to combine. Set aside for 20 minutes. Roast the strawberries for 10 minutes or until just tender. Set aside to cool.

Sift flour, LSA, baking soda and salt in a bowl, add buttermilk, milk, oil, and whisk. Batter should still be a little lumpy. Pre-heat pan as this will affect whether or not the pancakes stick. Spoon batter by ¼-cup measures into a non-stick pan (or slick with oil). When bubbles appear on surface, flip over and cook on the other side.

Serve pancakes warm with roasted balsamic strawberries and Aquafaba whipped ‘cream’, if desired.

Notes
** I have made these successfully with non-wheat flours, specifically ½ cup buckwheat and 1 ½ cups spelt.

LSA is a mixture of ground linseed, sunflower seeds and almonds, and can be found in the health food aisle of most supermarkets. Or you can make your own.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!

3 thoughts on “Soda Pancakes with Roasted Balsamic Strawberries {vegan}”

  1. I have made these pancakes at least once a week for the last month, just the other night they were dinner! They are fantastic, make a good quantity for our family, I use 1cup buckwheat flour and 1 of spelt. We’ve only made them once with the aquafaba.

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