1cupunsweetened almond milk or other dairy-free milk
1Tbspapple cider vinegar
2cupsgluten-free rolled oats
1/4cuppure maple syrup
1 1/2tsppure vanilla extract
1Tbsp+ 1 tsp baking powder
1cupfresh strawberriessliced, about 8 large strawberries
Preheat the oven to 400°F and line a small baking sheet with parchment paper (a quarter sheet pan or similarly sized works well). Lightly grease the parchment paper.
In a small bowl or liquid measuring cup, combine the milk and vinegar and let the mixture stand for a few minutes while you combine the rest of the ingredients.
In a blender, combine the oats, applesauce, maple syrup, vanilla, baking powder, and salt. Add the milk & vinegar mixture. Blend for about 1 minute on medium speed, or until the oats are broken down and the batter is quite smooth. Let the batter stand for about 5 minutes to thicken up.
Pour the batter into the prepared pan and use a spoon or offset spatula to spread the batter evenly. Press the sliced strawberries lightly into the batter, arranging as desired.
Bake for 15 to 18 minutes, or until puffed, set, and just barely golden. Use the parchment paper to transfer to a cutting board and cut the pancake into pieces.
Serve warm, with maple syrup, more strawberries, or whatever other toppings you like!
If saving these pancakes for later, wrap in plastic wrap and refrigerate for up to 4 days. Reheat in the microwave for 15 to 30 seconds.