Simple Oil-Free Pancakes with Strawberry Hibiscus Sauce

Level up a stack of easy, wholesome, oil-free pancakes with a simple Strawberry Hibiscus sauce incorporating flavenoid-filled tea richness! Add a dollop of coconut whip and a sprinkling of slivered almonds or coconut flakes, and simple becomes simply delectable.

I know what you’re thinking—pancakes don’t need an upgrade, right? Or at least, that’s what I was thinking. Soft, fluffy, tangible TLC, a stack of pancakes brightens the day with scrummy yummy taste. Pancakes are so forgiving, too. You can add in proteins, change up flours, omit traditional oil and sugar, and you still have a treat. In fact, pancakes are so intuitively versatile that sometimes I forget it’s useful to think about the quantities of each ingredient used to make them, whether we’re talking a basic batch or any of ilimitless playful variations.

One fun thing about pancakes is the possibilities for variety are boundless even just in terms of toppings. Here, for instance, a staple, wholesome pancake batter delivers a supreme stack of tender, fluffy griddle cakes that are topped with the simplest of sauces. Fresh or frozen strawberries meld infused with the relaxing, floral notes of hibiscus tea reduces to a vibrant, luscious spread with or without a splash of maple syrup or other sweetener. Add a dollop of coconut whip, maybe some slivered almonds or coconut flakes, and sliced berries, and you’ve got a breakfast/brunch that sings of juicy summer any time of year. It’s also a delightful morning welcome for Valentine’s Day without the sugar rush and crash. What you may experience instead is a lovely lift in mood.

Strawberry Hibiscus Mood Boost

No medical claims here, but I’ve read about both strawberries and hibiscus for stress relief before; recently, this recipe allowed me to reflect on and lean into the effects with gratitude. I made the stack pictured here after a solid morning workout. It was a good start to the day and I’ll admit I was looking forward to and motivated by them throughout. A fellow plant-based foodie Insta friend, having discovered striking similiarities between our personal palates, cooking and baking styles and schedules, and even our dogs decided it would be fun to put together a creative collaboration through a shared dish.

Somewhere between plating/photographing my yields and settling down to enjoy my stack, I got some really bad news—not utterly devastating, but a real, dizzying gut punch. After I swallowed a few tears, I dug into my pancakes; mayve there was some placebo effect happening, or maybe I was just hangry on top of it all, but truly I felt a distinct strawberry-hibiscus flavored deliverence of mental refreshment with each bite, enough that I was able to get on productively with the day. I’d prefer not to test this quasi-hypothesis with more bad news, but there are actual scientific facts lending support to the idea.

Strawberries and hibiscus deliver:

Antioxidant Power: Srawberries rank among the top 20 fruits for antioxidant capacity! Hibiscus is also exceptionally rich in antioxidants, including anthocyanins, polyphenols, vitamin C, and beta-carotene. These powerful compounds fight free radicals, reduce oxidative stress, and help lower inflammation, aiding in preventing chronic disease and more. Reducing oxidative stress, linked to anxiety and overall stress, is associated with mood support.

Nutrient Density: Strawberries are notably high in Vitamin C, an antioxidant particularly linked to reduced stress levels and improved mental well-being. Given the low calorie load—about 45-50 per cup), strawberries offer a high concentration of vitamins, minerals, and antioxidants for very few calories (about 45–50 per cup). In addition to providing strong levels of vitamin C, they’re also an excellent source of fiber, manganese, and potassium. It is especially rich in vitamin C, beta-carotene, anthocyanins, and polyphenols, which help fight inflammation and support immune health. Alongside its impressive antioxidant load, hibiscus is also a source of minerals like iron, magnesium, and potassium.

Brain Benefits: Flavonoids in hibiscus, specifically anthocyanidins, are shown in studies to stimulate serotonin and dopamine, helping to ease anxiety. Not to be outdone, strawberries also contain anthocyanins like pelargonidin, a pigment found in vibrant red fruits that acts as a powerful antioxidant and has been shown to potentially help reduce brain inflammation, protect neurons, and slow age-related cognitive decline, potentially lowering dementia risk.

Whatever the research shows, there’s no denying the uplifting radiance of strawberries and hibiscus, nor the happy factor that comes from a simple plate of pancakes. There’s a lot of dizzying news to wrap our heads around these days, and interminably and rapidly evolving landscapes on so many levels that shift the ground beneath our feet. When we’re feeling unsteady, so often it’s the simplest things that ground us. Maybe that’s a plate of pancakes with strawberries. Better yet, pancakes and strawberries with someone dear. Because food is like kindness, always best when shared.

Yield: 2-3

Author: Wendy McMillan

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Oil-free Vegan Pancakes with Strawberry Hibiscus Sauce

Level up a stack of easy, wholesome, oil-free pancakes with a simple Strawberry Hibiscus sauce incorporating flavenois-filled tea richness!

Ingredients

For the pancakes

• 1 Cup unsweetened plant milk
• 1 Tablespoon lemon juice (or use apple cider vinegar)
• 1 1/4 Cups white whole wheat or whole wheat flour
• 1 Tablespoon baking powder
• 1 Tablespoon flax meal (optional)
• Pinch salt
• 1 Teaspoon vanilla extract
• 2 Tablespoons unsweetened applesauce

For the Strawberry Hibiscus Sauce

• ½ cup freshly boiled water
• 4 -6 bags Hibiscus Tea (or 2 tablespoons loose)
• 1-3 Tablespoons maple syrup to taste
• 1 Tablespoon lemon juice
• 1 Teaspoon lemon zest
• 3 Cups fresh or frozen strawberries, stemmed and chopped

Instructions

1. Prior to making the pancakes, prepare the sauce (can be done days in advance, reheated gently before serving): Steep the tea bags or loose leaf tea 5-10 minutes, then remove the bags or strain as appropriate. In a saucepan, combine the brewed tea and all the remaining ingredients. Bring to a low boil, then reduce heat and simmer on medium-low, stirring occasionally, until the strawberries break down and the mixture begins to thicken, approximately 20 minutes. Cover with a lid and let sit for ten minutes or more (sauce will continue to thicken).
2. In a liquid measuring cup or small bowl, fork whisk the milk with lemon juice and set aside.
3. In a mixing bowl, combine the dry ingredients (flour through salt). Stir in the milk mixture, vanilla, and applesauce and let sit while you heat your skillet (aim for about 5 minutes for the batter to rest).
4. Heat a large skillet or pancake griddle lightly coated with cooking spray over medium heat.
5. Working one at a time, spoon out roughly 1/3 cup of batter per pancake onto the center of the pan. Cook on one side until you can just see bubbles beginning to form (these may not be as bubbly or as quick as non-vegan pancakes), about 2 minutes. Flip and cook on the other side a further 2 minutes or until becoming golden brown and cooked through (no wet batter coming out the sides). Transfer to a plate until ready to serve. Top each stack with sauce and additional toppings as desired, such as coconut whip, sliced almonds, coconut flakes, fresh sliced berries, and maple syrup.

Notes

You will likely have a good amount of extra sauce: refrigerate in a sealed container for up to five days. Enjoy over yogurt, ice cream, or more pancakes!

Nutrition Facts

Calories

421

Fat

4 g

Sat. Fat

0 g

Carbs

91 g

Fiber

14 g

Net carbs

76 g

Sugar

26 g

Protein

13 g

Sodium

665 mg

Cholesterol

0 mg