Mini Pancake Recipe
The kid-in-you and your kids will love my homemade mini pancakes recipe. Made from wholesome vegan-friendly ingredients, you won’t have to worry about how many tiny pancakes your family gobbles up. These cute pancakes can be topped with fruit, maple syrup, and any of your favorite toppings for an epic breakfast, brunch, or even breakfast for dinner!
Servings: 4 servings (~20 tiny pancakes)
Calories: 137kcal
Ingredients
- 1 cup all-purpose flour unbleached
- 2 teaspoons baking powder
- 3/4 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3/4 cup almond milk
Instructions
- Add dry ingredients to a medium bowl and combine with a whisk.
- Pour in liquid ingredients and whisk thoroughly for 30-60 seconds.
- Heat a cast iron skillet over medium heat (with a little avocado oil in it). Once hot, turn down heat to medium-low and scoop batter into frying pan using a tablespoon.
- Cook until bubbles form, and the glossy shine of the batter starts to fade. Flip and cook for another minute or so. Repeat until all batter is used. (Add some cooking oil or cooking oil spray to the skillet as needed.)
- Serve with warm maple syrup and fresh berries.
Video
Notes
Storage Tips
It’s hard to imagine having any of these left over, and if you make a big batch for meal prep, you just might get lucky and have more to enjoy at a later date. Make sure you put them in an airtight container in the fridge for up to 2-3 days. You can also freeze them, which makes them handy in a pinch for busy mornings. Place into a freezer-safe container for up to 3 months.
Nutrition
Calories: 137kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 274mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Calcium: 184mg | Iron: 2mg
