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Mini Fluffy Pancakes

Mini Fluffy Pancakes

 

Ingredients:

  • 1 cup all-purpose flour (use gluten-free flour if needed)
  • 2 tbsp sugar (use maple syrup for a natural option)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup plant-based milk (almond, soy, oat, etc.)
  • 2 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar (to make vegan buttermilk)
  • Optional: 1/4 tsp cinnamon (for extra flavor)

Instructions:

  1. Make Vegan Buttermilk:
    • In a small bowl, combine the plant-based milk and apple cider vinegar. Stir well and set aside for 5 minutes. This will create a “buttermilk” that helps the pancakes become extra fluffy.
  2. Prepare Dry Ingredients:
    • In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
  3. Combine Wet Ingredients:
    • In another bowl, combine the vegan buttermilk, vegetable oil (or melted coconut oil), and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the pancakes dense. The batter should be thick, but not dry. If it’s too thick, add a splash more plant-based milk to reach your desired consistency.
  5. Cook the Pancakes:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil or vegan butter.
    • For mini pancakes, pour about 1-2 tablespoons of batter per pancake onto the skillet. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set. Flip and cook for another 1-2 minutes on the other side until golden brown.
  6. Serve:
    • Stack your mini pancakes on a plate and top with fresh fruit, maple syrup, vegan butter, or a dusting of powdered sugar. Enjoy!

Tips:

  • Add-ins: Add fresh fruit like blueberries, sliced bananas, or chocolate chips to the batter for extra flavor.
  • Fluffier Pancakes: Don’t overmix the batter—lumps are okay! The less you mix, the fluffier the pancakes.
  • Storage: These mini pancakes can be stored in an airtight container in the fridge for 2-3 days, or frozen for up to 1 month. Reheat in the microwave or toaster.

These mini fluffy pancakes are a fun, vegan-friendly way to enjoy a classic breakfast dish with lots of options for customization!