Posted inBlogs Recipes Vegan

Mini Fluffy Pancakes

Mini Fluffy Pancakes

Ingredients:

  • 1 cup all-purpose flour (use gluten-free flour if needed)
  • 1 tbsp sugar (optional, can adjust based on sweetness preference)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3/4 cup plant-based milk (almond, oat, soy, etc.)
  • 1 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar (optional, for a fluffier texture)
  • Optional: 1/4 tsp cinnamon for extra flavor

Instructions:

  1. Prepare Wet Ingredients:
    • In a small bowl, combine the plant-based milk and apple cider vinegar. Stir well and let it sit for a few minutes. This will make the milk curdle slightly and create a dairy-free “buttermilk.”
  2. Prepare Dry Ingredients:
    • In a separate mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
  3. Mix Wet and Dry Ingredients:
    • Add the plant-based milk mixture, vegetable oil (or melted coconut oil), and vanilla extract to the dry ingredients. Stir until just combined. The batter should be thick but smooth—be careful not to overmix.
  4. Cook the Mini Pancakes:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
    • For mini pancakes, spoon about 1-2 tablespoons of batter onto the pan for each pancake. Space them apart so they don’t touch.
    • Cook for 1-2 minutes on the first side, until small bubbles form on the surface. Flip and cook for another 1-2 minutes on the other side until golden brown.
  5. Serve:
    • Stack the pancakes on a plate and serve with maple syrup, fresh fruit, vegan butter, or any topping of your choice.

Tips:

  • Toppings: Get creative with toppings like sliced bananas, berries, peanut butter, or even a drizzle of chocolate sauce.
  • Customize: Add-ins like blueberries, chocolate chips, or chopped nuts can be mixed into the batter for extra flavor.
  • Make Ahead: These mini pancakes can be made in advance and stored in an airtight container for up to 3 days, or frozen for up to a month. Reheat in the toaster or microwave.

These mini fluffy pancakes are perfect for a light, satisfying breakfast and can be made ahead for a quick grab-and-go snack!