Vegan Mini Pancakes
These vegan mini pancakes are a bite-sized breakfast treat that's irresistibly fluffy, easy to make, and completely plant-based! Made with a simple blend of pantry staples like all-purpose flour, almond milk, and a hint of vanilla, this recipe comes together in just 25 minutes, making it perfect for busy mornings or leisurely weekends. The secret lies in the homemade vegan "buttermilk," crafted by combining almond milk with apple cider vinegar, giving these pancakes their soft and airy texture. Cooked until golden brown and served warm, these mini pancakes are delightfully customizable—top them with maple syrup, fresh fruits, or your favorite nut butter for a breakfast that’s both delicious and nourishing. Whether you're vegan or simply exploring dairy-free options, these mini pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1.25 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil (such as vegetable or canola)
- 1 tablespoon Vegan butter or oil for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl or measuring cup, mix the almond milk and apple cider vinegar. Allow it to sit for about 5 minutes to create a vegan 'buttermilk'.
Add the vanilla extract and oil to the almond milk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter may have some lumps, which is fine. Avoid over-mixing.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or oil.
Spoon tablespoon-sized amounts of batter onto the skillet to form mini pancakes.
Cook until bubbles form on the surface of the pancakes and the edges look set, about 1-2 minutes.
Carefully flip each pancake with a spatula and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as necessary.
Serve the mini pancakes warm, topped with your favorite vegan-friendly toppings such as maple syrup, fresh fruits, or nut butter.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 26.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 554 mg | 43% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
