Mini Pancakes (Silver Dollar Pancakes Recipe!)
These mini pancakes are the perfect recipe to enjoy for breakfast or brunch. Way better than IHOP silver dollar pancakes, these homemade pancakes are fluffy, soft, and a little bit sweet with cinnamon, sugar, and vanilla. This easy recipe is vegan with a gluten-free option! These baby pancakes are healthy, fun to eat, and perfect for toddlers, big 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
- Be careful not to burn the pancakes. Keep a close on them while they cook!
- Cook the pancakes until they are golden brown.
- Don't overmix the batter or the pancakes won't rise properly / will be flat and too dense.
- Spray oil or unsalted butter can be used instead of coconut oil while cooking these pancakes.
- Flip when small bubbles form in the batter.
- Feel free to use a hand mixer when mixing this pancake batter.
- Use a condiment squeeze bottle to easily transfer the batter into the nonstick or frying pan.
- Use gluten free flour instead of whole wheat flour to make this recipe gluten free.
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