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Pancake Cereal (Vegan Mini Pancakes)

Pancake cereal is the latest TikTok food trend so today I show you how to make vegan mini pancakes with this easy fun recipe! It requires only simple pantry staple ingredients, and makes a fancy take on traditional breakfast for the whole family!

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	310 kcal	Sugar	–
Carbs	55 g	Cholesterol	–
Protein	12 g	Sodium	–
Fat	3 g	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://biancazapatka.com/en/vegan-pancake-cereal/

*Note: Please watch the recipe video for visual instruction.
Pour the soy milk in a measuring jar (*see note in step 3). Add the apple cider vinegar and stir to combine. Set aside for about 5 minutes until it curdles to create vegan buttermilk. (You can try this with other dairy-free milk too, but in my experience, it works best with soy milk).
In a bowl, whisk together the flour, vegan protein powder (if using), baking powder, baking soda, sugar, and salt.
Stir the vanilla extract into the vegan buttermilk. Then add the flour mixture and stir to combine, adding a little more milk as needed. (*It’s easier to pour the batter into the piping bag or bottle when it’s mixed in a measuring jar).
Heat a large non-stick pan or crêpes maker over medium heat and lightly grease with oil.
Pour the batter into a piping bag (or squeeze bottle). Then pipe small mini pancakes onto it. Cook for about 30-45 seconds, or until the top starts to create bubbles. Then flip and cook from the other side, until the mini pancakes are golden-brown on both sides.
Serve with your favorite toppings and enjoy!

Ingredients

1 ½ cup all-purpose or spelt flour (or sub gluten-free flour (*see notes))

1 tbsp vegan protein powder (or coconut/ almond flour (optional))

1 ½ tsp baking powder

½ tsp baking soda

2 tbsp sugar (or syrup)

½ tsp salt

1 cup soy milk (or other dairy-free milk)

2 tsp apple cider vinegar (or lemon juice)

1 tsp vanilla extract

oil (for frying)

vegan chocolate chips (or chopped nuts)

vegan butter (or nut butter)

maple syrup (or other syrup)

fresh strawberries (or other fruit)

Instructions

Step 1

*Note: Please watch the recipe video for visual instruction.

Step 2

Pour the soy milk in a measuring jar (*see note in step 3). Add the apple cider vinegar and stir to combine. Set aside for about 5 minutes until it curdles to create vegan buttermilk. (You can try this with other dairy-free milk too, but in my experience, it works best with soy milk).

Step 3

In a bowl, whisk together the flour, vegan protein powder (if using), baking powder, baking soda, sugar, and salt.

Step 4

Stir the vanilla extract into the vegan buttermilk. Then add the flour mixture and stir to combine, adding a little more milk as needed. (*It’s easier to pour the batter into the piping bag or bottle when it’s mixed in a measuring jar).

Step 5

Heat a large non-stick pan or crêpes maker over medium heat and lightly grease with oil.

Step 6

Pour the batter into a piping bag (or squeeze bottle). Then pipe small mini pancakes onto it. Cook for about 30-45 seconds, or until the top starts to create bubbles. Then flip and cook from the other side, until the mini pancakes are golden-brown on both sides.

Step 7

Serve with your favorite toppings and enjoy!