Mini Vegan Pancakes
 
 
Miniature vegan pancakes that are perfect for dipping into syrup or vegan whipped cream. A great breakfast for little hands to enjoy after a sleepover.
Author:
Recipe type: Breakfast
Ingredients
  • 1.5 cups Flour
  • 1.5 teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • ¼ teaspoons Salt
  • 1.5 cups Unsweetened Almond or Coconut Milk
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons Ground Chia Seed
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Earth Balance or Non-Dairy Butter of choice, Melted
Instructions
  1. Preheat the oven to 425 degrees. Spray or grease a mini muffin pan with a neutral oil (such as canola oil) and set aside.
  2. Sift together flour, baking powder, sugar, and salt in a large bowl. Set bowl aside.
  3. Stir together the almond or coconut milk and vinegar and let it sit for 1 minute. Whisk in chia, vanilla and melted Earth Balance.
  4. Combine dry ingredients and wet ingredients. Whisk until smooth batter forms. Let the batter rest for 10 minutes.
  5. Fill the mini muffin tins ⅔ full with batter.
  6. Bake for 11 minutes, or until golden brown on top. Let pancakes sit in the pan for 1 to 2 minutes, then turn them out of the pan. Use a knife around the edges to remove any muffins that are stuck in the pan.
  7. Serve with maple syrup and or vegan whipped cream for dipping.
Recipe by Vegan Gretchen at http://vegangretchen.com/mini-vegan-pancakes/