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1. Prepare Vegan “Buttermilk”:
Start by combining your plant-based milk with the apple cider vinegar. Stir and let it sit for 5-10 minutes. The vinegar will slightly curdle the milk, mimicking traditional buttermilk, which adds fluffiness and tenderness to the pancakes.
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2. Prepare the Flax Egg:
In a separate small bowl, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This flax egg will act as a binder in the batter, replacing traditional eggs.
3. Whisk Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the ingredients are well combined to ensure an even rise and fluffiness in the pancakes.
4. Combine Wet Ingredients:
In a medium bowl, combine the “buttermilk,” flax egg, melted coconut oil, and vanilla extract. Stir these ingredients until fully combined.
5. Mix Wet and Dry Ingredients:
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are okay, as overmixing can lead to dense pancakes.
6. Rest the Batter:
Let the pancake batter rest for 5-10 minutes. This resting time helps the baking powder and baking soda activate fully, resulting in extra-fluffy pancakes.
7. Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil. A properly preheated pan will help your pancakes cook evenly.
8. Cook the Pancakes:
Using a tablespoon or small measuring cup, pour the batter onto the pan in small, even circles (about 2 tablespoons per pancake). Cook until bubbles appear on the surface, about 1-2 minutes. Flip carefully and cook for another 1-2 minutes, or until both sides are golden brown.
9. Serve:
Serve your vegan mini fluffy pancakes warm with your favorite toppings. Maple syrup, fresh berries, coconut yogurt, or even vegan chocolate chips make delicious additions.
Nutritional Information (Per serving, approximately 2 pancakes):
Calories: 110 kcal
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 3g
Protein: 3g
Useful Tips:
Fluffy Pancake Tip: For even fluffier pancakes, allow the batter to sit a little longer before cooking. This gives the leavening agents time to fully activate.
Customizing the Flavor: Feel free to add fun mix-ins like dairy-free chocolate chips, blueberries, or chopped nuts for extra flavor. You can even sprinkle cinnamon into the batter for a warm, spiced pancake.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
Storage Tips: You can make a larger batch and freeze the extra pancakes for quick breakfasts. Simply reheat them in the toaster or oven when ready to eat.
These Vegan Mini Fluffy Pancakes are a light and airy treat for anyone looking for a plant-based breakfast option. They’re kid-friendly, perfect for weekend brunches, and versatile enough for a variety of toppings. Whether you’re following a vegan diet or simply looking for a delicious and simple breakfast, these pancakes will not disappoint!