Light and fluffy mini pancakes! These super cute tiny pancakes are dairy-free, egg-free and 100% vegan. The cutest breakfast you’ll ever make and eat. They are an amazing dessert too. It's so fun to make and definitely a must try!
🍽 S E R V I N G S
2 People
⏰ T I M E
prep time - 2-3 minutes
cook time - 4-5 minutes
total time - 6-8 minutes
INGREDIENTS:
1 & 1/2 cup rolled oats
1 banana
1/2 cup plant-based milk (I used planet oat's, oat milk)
1 tbsp maple syrup
1 flax egg (3 tbsp ground flax with 1 tbsp water, mix and allow to rest for 5 minutes)
1/2 tsp cinnamon powder
1/2 tsp vanilla extract
1 tbsp vegetable oil or olive oil
1 pinch salt
🌱TOPPING IDEAS
Fresh Berries
Real Maple Syrup
Vegan Chocolate Chips
Fresh Banana Slices
Sliced Almonds
Whipped coconut cream
WORKING THE MAGIC:
In a blender, pour in oats, banana, plant-based milk, flax egg, maple syrup, vanilla extract, cinnamon powder, oil and salt.
Blend until smooth.
Pour the pancake batter into a squeeze bottle or ziplock bag with a tiny corner cut off. Or you can use a teaspoon to scoop it out.
Heat skillet over medium heat. Once warmed, brush with a thin layer of oil on the skillet.
Squeeze out mini pancakes from the squeeze bottle, and cook until the pancakes start to bubble. When you flip them, they should be golden brown. Continue cooking for another 1 minute, or until golden brown. Scoop the pancakes out into a bowl.
Drizzle with maple syrup and toppings of choice.
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