Mini Vegan Pancakes perfect for sleepovers

What about parties and sleepovers?  How and what to serve non-vegan children that come into your vegan house can be a concern.  No one wants to be the parent where kids don’t want to come over because of the “weird” food. Vegan and plant-based food can seem very strange for children who aren’t accustomed to it.  My solution is to serve kids foods they are already familiar with.  That includes things like muffins, fruit, veggies & hummus, rice & beans, or PB&J.  None of those foods seem unusual and kids typically eat them with gusto. Last summer I saw a recipe from The Pioneer Woman for Mini Pancakes.  She cooked pancake batter in a mini muffin pan.  These mini muffins looked perfect for a breakfast post sleepover.  I decided to come up with a mini vegan pancake version.

Vegan Pancakes Labeled

My go to pancake recipe didn’t work all that well in the mini muffin pan.  I felt like it needed more of that “fluffy” texture that pancakes made with eggs have.  I veganized the Pioneer Woman’s pancake recipe and it was a success. Trey and his friend inhaled quite a few of these mini vegan pancakes after a sleepover.  They loved dipping them in little bowls of syrup.  I felt extra victorious since his friend is a picky eater.  With the mini pancakes and fruit I knew he had a decent breakfast to start his day.

Vegan Pancakes Pre Bake

When making this recipe be sure to let the batter sit for 10 minutes before scooping it into the muffin tins. That 10 minutes allows the ground chia to go to work.  The ground chia gives the pancakes a nice fluffy texture.  If you don’t want to see any specs of chia in your muffins use White Chia seeds.  You will see the chia seed specs in the batter, but not in the final product.

Vegan Pancakes Close

Feel free to add blueberries or chocolate chips to some of your mini vegan pancakes.  Trey prefers the plain version, but we have tried them with both blueberries and chocolate chips successfully.  You can also offer vegan whipped cream for dipping if you are looking for an even more decadent breakfast.  These keep well in the refrigerator for several days.  I warm them up in the toaster oven and then serve them to Trey with his breakfast smoothie during the week.

What is your favorite food to serve sleepover guests?

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.

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