Mini Pancakes
I enjoy making these mini pancakes with whole wheat flour, soy milk, and cinnamon. They are ready in just 15 minutes and turn out fluffy, soft, and a little sweet, way better than any silver dollar pancake. I like that they are vegan, have a gluten-free option, are healthy, fun to eat, and perfect for toddlers, kids, and adults.
Servings: 18 servings
Calories: 46kcal
Ingredients
- 1 cup whole wheat flour use 1:1 gluten-free blend for gluten-free pancakes
- 1½ teaspoon baking powder
- ¼ cup coconut sugar
- ½ teaspoon cinnamon ground
- ⅛ teaspoon salt
- ¾ cup unsweetened soy milk or any kind of dairy-free milk
- ½ tablespoon lemon juice
- 1½ tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil or oil spray for cooking
Instructions
- Mix all of the dry ingredients in a medium mixing bowl until well combined.
- To the mixing bowl, add soy milk, lemon juice, melted coconut oil, and vanilla extract. Gently mix until combined. Do not overmix.
- Next, add a teaspoon of oil to the heated pan. Using a tablespoon to scoop out the pancake mixture, add it to the heated pan. Repeat until you have 4-6 small pancakes, depending on the size of the pan.
- Cook over medium heat until you start to see the start of small bubbles appearing on the surface of each pancake.
- Using a small metal spatula, flip each pancake and continue to cook for a further two minutes or until cooked through.
- Repeat steps 4-6 until all the batter has been used.
- Serve immediately with your favorite pancake toppings.
Notes
- My #1 Secret Tip for this recipe is to use a condiment squeeze bottle or a piping bag to transfer the batter into the pan. This method allows me to distribute the mixture evenly and makes it so much easier to get those perfect shapes without any mess. I find that this small step saves me a lot of time and keeps the cooking process very clean.
- Watch the heat: I keep a close eye on the pan to avoid burning the pancakes while they cook. I make sure to use medium or medium-low heat so they cook evenly and have a much lower chance of getting too dark.
- Check the color: I cook the pancakes until they reach a perfect golden brown on both sides. This ensures the outside has a slight texture while the inside stays soft.
- Avoid overmixing: I never overmix the batter because doing so results in flat pancakes. I stir just until the ingredients combine to keep the final result thick and airy.
- Choose your fat: I use spray oil or unsalted butter as an alternative to coconut oil when greasing the pan. Both options work well to prevent sticking and help the edges brown properly.
- Time the flip: I wait to flip the pancakes until I see small bubbles forming on the surface of the batter. This is the best indicator that the bottom is set and ready to be turned over.
- Use a mixer: I sometimes use a hand mixer to combine the batter ingredients quickly. This helps me get a smooth consistency without spending too much time stirring by hand.
Nutrition
Serving: 1pancake | Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g