Ingredients

Adjust Servings:

	Wet ingredients
	250ml Non-dairy milk
	1 tablespoon Apple cider vinegar
	1 tablespoon Vanilla
	Dry ingredients
	130 grams of Flour / All-Purpose Flour
	1 tablespoon Sugar
	1/2 tablespoon Baking powder
	a pinch of Salt
	Extra/topping
	200 grams Frozen forest fruit
	A couple of tablespoons Vegan yogurt

Nutritional information

356

Calories

63g

Carbs

Fat

13g

Protein

Sugar

Fluffy vegan mini pancakes

Name: Fluffy vegan mini pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Ingredients: Non-dairy milk: 250ml; Apple cider vinegar: 1 tablespoon; Vanilla: 1 tablespoon; Flour / All-Purpose Flour: 130 grams of; Sugar: 1 tablespoon; Baking powder: 1/2 tablespoon; Salt: a pinch of; Frozen forest fruit: 200 grams; Vegan yogurt: A couple of tablespoons

30 minutes
Serves 2
Easy

Ingredients

Wet ingredients
250ml Non-dairy milk
1 tablespoon Apple cider vinegar
1 tablespoon Vanilla
Dry ingredients
130 grams of Flour / All-Purpose Flour
1 tablespoon Sugar
1/2 tablespoon Baking powder
a pinch of Salt
Extra/topping
200 grams Frozen forest fruit
A couple of tablespoons Vegan yogurt

Directions

Steps

1 Done	Preparations Preheat your oven to 100°C/200°F and line a baking sheet with baking paper.
2 Done	Wet ingredients Put all of the wet ingredients in a bowl and mix together. The apple cider vinegar makes it thicker! Set this aside.
3 Done	Dry ingredients + mixing Put the dry ingredients in a large bowl and mix together. Add the wet ingredients to the dry ingredients and mix together until you get a thick pancake batter.
4 Done	Baking Heat up a (non-stick) pan on medium-low heat and add in two tablespoons for each mini pancake. Let it cook on one side for about 4 minutes, or until you see holes appear. Then flip them over and cook for maybe 3 more minutes. Keep them warm in the oven while you prepare the other pancakes.
5 Done	Toppings While all of your pancakes are warm in the oven, heat up a small saucepan and add the frozen fruit. Heat the fruit until, well basically until it's not frozen anymore. The recipe makes about 10 mini pancakes, this will serve two people. Put them on a plate and add a few tablespoons of vegan yoghurt and the fruit.