Vegan Mini Pancakes Recipe

Published on March 13th 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Vegan Mini Pancakes on a plate with strawberries

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. 

Average: 5 (6 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
2 persons


  • 1 cup Chickpea Flour

  • 2 teaspoons Baking Powder

  • 1 tablespoon Coconut Sugar

  • 1/2 teaspoon Cinnamon

  • 1 cup Unsweetened Soy Milk

  • 1 teaspoon Vanilla Extract

  • Olive oil cooking spray Or Olive Oil for greasing


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
Chigoziri Nwachuku

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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