Vegan Mini Pancakes

Vegan Mini Pancakes on a plate with strawberries
Close up of Vegan Mini Pancakes on a plate with strawberries
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There's nothing more indulgent than digging into a plate of mini-pancakes for breakfast on Saturday morning. But your typical mini-pancakes aren't usually healthy. That's because they're made with refined flour. They're often not very filling either. These Vegan Mini Pancakes are not your ordinary mini pancakes. That's because they're made with chickpea flour. So these mini-pancakes contain a ton of plant-based protein and fiber, so you feel full after eating them. These mini pancakes are also rich in folate, which you need to make your DNA. 

Author: Chigoziri Nwachuku
Average: 5 (5 votes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
2 persons



Add chickpea flour, baking powder, coconut sugar, and cinnamon to a mixing bowl. Using a stainless steel whisk, whisk well.
Overview of dry ingredients in a glass bowl
Add soy milk and vanilla extract, whisking well until lumps disappear. Let batter rest for 5 minutes.
Overview of a glass bowl containing a whisk, dry ingredients and milk
Warm a non-stick pancake griddle or frying pan under medium heat. Once the griddle is hot, coat the griddle or frying pan with olive oil cooking spray or lightly grease with a paper towel soaked with olive oil.
Greased pan on a gas burner
Once the oil is hot, spoon one-quarter cup of the pancake batter.
a greased pan with 2 scoops of pancake batter
Cook for 3 to 5 minutes or until golden brown and bubbles appear in the center, then flip over using a spatula. Cook for 30 seconds to one minute until pancake cooks through. Repeat with the remaining batter.
Overview of a greased pan with two pancakes flipped over
Serve with maple syrup, berries, and/or cherries.
Overview of a plate with mini pancakes with maple syrup and strawberries

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