Vegan Strawberry Banana Mini Pancakes w/ Maple Coconut Cream
These Strawberry Banana Mini Pancakes are super fun to make at any hour of the day, for breakfast, snack or a well-deserved summer party. They're soft and fluffy, with delicious bites of strawberries inside. The maple coconut cream topping transforms each bite into a delightful culinary experience.
Are you ready for a fun cooking experience? How about trying to make these cute looking Strawberry Banana Mini Pancakes. They're fantastic and melt in your mouth delicious. You won't even know they're gluten-free.
Summer fruit abundance is the most amazing time of the year. I'm not sure I can pick favourites. Each season has its delicacies, but still, the summer berries are almost everyone's favourite. And, the toughest decision is which berries I should pick? :)
How about we start with strawberries? They're delicate, sweet and sour, so versatile in the kitchen. Everyone loves a beautiful looking ripe strawberry—sweet indulgence but always a crowd-pleaser.
The recipe I'm bringing your way today was inspired by the Canada Day celebration on July 1st. The red and white theme was easy to do, and I wanted to come up with a summery look but something I haven't created before. And sure enough, mini pancakes are a novelty on my blog at this point. I've tested out a buckwheat pancake recipe for a while now, and I knew for sure it would work, so I modified it a bit, and these pancakes came out better than expected.
It's just a few easy steps, my friends. If you've never worked with buckwheat flour, here's your chance to try it out. It's such an underrated gluten-free flour, and yes, it does take time to get used to its texture and intense taste. I would say that it's a nutty flavour, and also a bit bitter at the same time. I find that the best is to combine it with other gluten-free flours to achieve a balance of taste and texture in your final baked product. Buckwheat is worth a try, and when it comes to health benefits, you know for sure that's the right choice in your baking.
If you're not a fan of flipping mini pancakes because it's a bit of a tedious task, then go for the standard size, my friends. Do it the way you like it to enjoy the experience. If you have kids, I bet they'd love to get involved in the process. My kid loved the mini pancakes so much but didn't want to participate in flipping. :)
Fresh strawberries are the best choice now that they're in season, but frozen strawberries would work just as good. I suggest you make sure to thaw them previously to adding to the recipe, and if you find that the batter is too soft, add an extra tablespoon of corn starch.
Also, there is nothing wrong with choosing the classic, all-purpose white flour if you're used to that. But, it's worth a try to learn a new way of making pancakes that are so delicious and good for your body at the same time. Using chia seeds in baking is my favourite way to add nutrition value to my cooking. It's never a miss no matter how I use them. Chia seeds are miraculous little seeds if you ask me.
