Fluffy vegan mini pancakes

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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
5g
Fat
13g
Protein
2
Sugar

Fluffy vegan mini pancakes

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

  • Wet ingredients

  • Dry ingredients

  • Extra/topping

Directions

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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.

Jalisha

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