Description
Delightful mini vegan pancakes that are fluffy, flavorful, and perfect for any breakfast or snack craving.
Ingredients
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate chips
- 1 1/2 cups all-purpose flour
- Maple syrup, for serving
- Fresh strawberries, for garnish
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons apple cider vinegar
- Vegan butter, for greasing the pan
- 1 cup soy milk
- 1/2 teaspoon baking soda
Instructions
- Combine soy milk and apple cider vinegar in a measuring cup or small bowl; stir and set aside for five minutes to create vegan buttermilk.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt.
- Add the vanilla extract to the vegan buttermilk, then pour it into the dry ingredients. Stir just until combined; the batter should be thick and slightly lumpy.
- Fold in the vegan chocolate chips into the batter.
- Heat a large non-stick pan over medium heat and lightly grease it with vegan butter.
- Pour the batter into a piping bag or squeeze bottle. Pipe small, bite-sized pancakes onto the heated pan, leaving space between each one.
- Cook for 30-45 seconds or until bubbles form on the surface. Flip the pancakes and cook for another 30 seconds until golden brown on both sides.
- Transfer cooked mini pancakes to a plate and keep warm while you finish cooking the remaining batter.
Notes
For an even fluffier texture, add a touch more baking powder or aquafaba. Customize with mix-ins like blueberries or nuts.
