



Proper cooking surface temperature is key





Vegan Strawberry Rhubarb Pancake Recipe

1) Curdle the non-dairy milk

2) Whisk together the dry ingredients

3) Whisk the batter together

4) Bake the vegan pancakes to perfection



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Strawberry and rhubarb are joined together in holy matrimony with orange zest and a touch of sugar in these Vegan Strawberry Rhubarb Pancakes. I opted to not make these pancakes too sweet because I like real maple syrup or a liberal topping of strawberries to drive the sweetness. If you like your pancakes sweet you may want to consider adding a couple Tablespoons more sugar. Or top them with sweetened vanilla yogurt for a new take on strawberry shortcake. I repeat: you can con your friends into enjoying something really close to strawberry shortcake for breakfast! Either way it’ll be a breakfast to remember.In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.Find more Strawberry recipes on Veganbaking.net2 ¼ cups + 2 Tablespoons non-dairy milk1 ½ cups fresh strawberries, cut into ¼ inch pieces1 cup rhubarb, cut into ¼ inch pieces1 teaspoon orange zest¼ teaspoon salt1 cup whole wheat flour2/3 cup all-purpose flour1/3 cup oat bran, wheat bran or wheat germ3 Tablespoons sugar1 teaspoon baking powder½ teaspoon baking soda¼ cup vegetable oil In a medium bowl, whisk together the non-dairy milk, strawberries, rhubarb and orange zest. Let it sit for about 10 minutes so the non-dairy milk curdles.In a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, sugar, baking powder and baking soda.Whisk the vegetable oil into the non-dairy milk mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated.Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.These pancakes will keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.This recipe makes about 12 Vegan Strawberry Rhubarb Pancakes.