Vegan Mini Pancakes
Fluffy, golden, and irresistibly cute, these Vegan Mini Pancakes are the perfect plant-based breakfast treat or snack that everyone will adore. Made with a simple blend of pantry staples like all-purpose flour, almond milk, and a splash of apple cider vinegar to create a light, airy texture, these bite-sized delights are full of flavor without the need for eggs or dairy. Quick to whip up in just 25 minutes, this recipe offers a fun twist on classic pancakes, making them ideal for kids, brunch platters, or meal prepping. Serve them stacked high with a drizzle of maple syrup, fresh fruit, or a dollop of nut butter for a customizable, vegan-friendly feast that’s rich in nostalgia yet modern in its approach. Perfect for those seeking a delightful, dairy-free breakfast option while indulging in a touch of miniature charm!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Step 2
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'.
Step 3
Add the vanilla extract and oil to the almond milk mixture and stir to combine.
Step 4
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.
Step 5
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or oil.
Step 6
Spoon tablespoon-sized amounts of batter onto the skillet to form mini pancakes.
Step 7
Cook until bubbles form on the surface of the pancakes and the edges look set, about 1-2 minutes.
Step 8
Carefully flip each pancake with a spatula and cook for another 1-2 minutes, or until golden brown.
Step 9
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as necessary.
Step 10
Serve the mini pancakes warm, topped with your favorite vegan-friendly toppings such as maple syrup, fresh fruits, or nut butter.
Nutrition Facts
| Serving size | (584.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1169.5 |
| Total Fat 44.7g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2394.7mg | 0% |
| Total Carbohydrate 168.9g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 26.1g | |
| Protein 20.5g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 554.0mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 320.1mg | 0% |
Source of Calories