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

Teaspoon Pancakes

Vegan mini pancakes

Units Scale

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 unsweetened plant-based milk
3 Tbsp. maple syrup
1 Tbsp. melted plant-based butter
1 tsp. vanilla extract

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

Keywords: Vegan, Pancakes, Dairy-free, Egg-free

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