These vegan strawberry pancakes are a delightful breakfast treat, combining the sweetness of strawberries with the fluffiness of pancakes.
Combine the flour, cornstarch, sugar, salt, baking powder, and cinnamon in a mixing bowl.
Sifting the dry ingredients together can help ensure a smoother batter.
Chop the strawberries into small pieces and set them aside.
Use a sharp knife to make clean cuts and preserve the strawberries' juices.
Create a well in the center of the dry ingredients and pour in the soymilk and canola oil.
Pour the liquids gradually to avoid lumps in the batter.
Gently fold in the chopped strawberries until evenly distributed.
Be gentle to avoid crushing the strawberries too much.
Heat a griddle over medium heat and lightly grease it. Pour a ladleful of batter onto the griddle and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
Keep the heat consistent to ensure even cooking.
Serve the pancakes warm with your favorite toppings like maple syrup or vegan butter.
Add a garnish of fresh strawberries for a beautiful presentation.
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