Teaspoon Pancakes

Vegan baby pancakes

Pancakes with berries and whipped cream, its my kids’ breakfast dream.

A friend once asked me what I eat for breakfast as a vegan. I said anything you eat for breakfast, I can eat vegan.

I love this teaspoon pancake recipe because it makes the perfect bite-sized pancakes for my kids. No cutting up my kids’ food for them.

The key to this recipe is to keep the pancakes small. They will cook better. I recommend using a teaspoon or a tablespoon for pouring the batter.

Top with your favorite fruit, syrup, and plant-based whipped cream!! #winning

“Life was meant to be lived.” – Eleanor Roosevelt

Ingredients:

🌱Flax Eggs – 1 Tbsp. flax meal mixed with 1/3 cup of plant-based milk and 1 tsp. apple cider vinegar

🌱 1 1/2 cups of all-purpose flour

🌱1 tsp. baking soda

🌱 1 tsp. baking powder

🌱 1 tsp. salt

🌱 1 cup of plant-based milk

🌱 3 Tbsp. maple syrup

🌱 1 Tbsp. melted plant-based butter

🌱 1 tsp. vanilla extract

Directions:

  1. Prepare Flax Eggs.
  2. Combine all the dry ingredients above in a large bowl.
  3. Add the Flax Eggs.
  4. Add the remaining wet ingredients.
  5. Let batter sit for 10 minutes.
  6. Use coconut oil or spray to grease a pan or griddle over medium heat.
  7. Use a teaspoon to pour batter on the pan/griddle to make small, teaspoon sized baby pancakes.

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