ADD the mixture into the flour. milk mixture and the melted vegan butter.
WHISK in the vanilla, olive oil, and apple cider vinegar.
STIR in the chopped strawberries and MIX just until the batter isn't too lumpy (a few lumps are okay).
COAT a pan lightly with oil or vegan butter and PREHEAT over medium-high heat.
SCOOP batter with a 1/4 cup and POUR onto pan to make 3" diameter pancakes.
COOK until golden brown on both sides.
PUNCH down the dough and transfer to the refrigerator overnight.
INDULGE immediately with your favorite toppings (we used more Spero Sunflower Cream Cheese, fresh strawberries, vegan butter, maple syrup, slivered almonds, and powdered sugar)!