Vegan Mini Fluffy Pancakes Recipe

Introduction

Elevate your breakfast game with our Vegan Mini Fluffy Pancakes, a delightful twist on a classic favorite. These mini pancakes are perfectly fluffy, light, and golden, making them ideal for a brunch spread or a fun breakfast treat. Vegan-friendly and low in SmartPoints, they cater to various dietary needs without sacrificing taste or texture. This recipe offers an easy-to-follow guide to creating these delicious pancakes from scratch, ensuring you achieve restaurant-quality results at home.

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons (25 g) granulated sugar (use coconut sugar for a refined-sugar-free option)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (180 ml) unsweetened almond milk (or any plant-based milk)
  • 1/4 cup (60 ml) unsweetened applesauce
  • 2 tablespoons (30 ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • Optional Add-ins:
    • 1/4 cup (30 g) vegan chocolate chips
    • 1/4 cup (30 g) fresh blueberries
  • Non-stick cooking spray (for greasing the pan)

Instructions

  1. Preheat Your Pan: Start by heating a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with non-stick cooking spray or a small amount of vegetable oil. This ensures that the pancakes don’t stick and helps achieve a golden-brown color.
  2. Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Sifting helps to remove lumps and ensures a more even distribution of the leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened almond milk, unsweetened applesauce, vegetable oil, and pure vanilla extract until well combined. The applesauce adds moisture and helps bind the ingredients together, contributing to the fluffiness of the pancakes.
  4. Mix Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Be cautious not to overmix; a few lumps are acceptable. Overmixing can lead to dense pancakes.
  5. Incorporate Optional Add-ins: If you’re using vegan chocolate chips or fresh blueberries, fold them into the batter gently. This adds a burst of flavor and texture without overwhelming the batter.
  6. Cook the Pancakes: Using a tablespoon or small ice cream scoop, drop spoonfuls of batter onto the preheated skillet. Space them about 2 inches apart to allow for spreading. Cook for 1-2 minutes on each side, or until bubbles form on the surface and the edges look set before flipping. The pancakes should be golden brown on both sides.
  7. Keep Pancakes Warm: Transfer cooked pancakes to a plate and cover loosely with aluminum foil or a clean kitchen towel to keep them warm while you cook the remaining batter.
  8. Serve: Serve the mini pancakes warm with your favorite toppings. Options include fresh fruit, maple syrup, vegan butter, or a dusting of powdered sugar.

Nutritional Information (Per Serving)

  • Serving Size: 4 mini pancakes (approximately 120 g)
  • Calories: 200
  • Protein: 3 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 8 g
  • Fat: 7 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 300 mg

SmartPoints Value

  • WW Blue Plan: 5 SmartPoints per serving
  • WW Green Plan: 5 SmartPoints per serving
  • WW Purple Plan: 5 SmartPoints per serving

Additional Information

  • Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave before serving.
  • Variations: Customize your mini pancakes with different add-ins such as chopped nuts, shredded coconut, or diced apples. Adjust the sweetness by adding a bit more sugar or a splash of maple syrup to the batter.
  • Dietary Considerations: This recipe is naturally vegan, dairy-free, and can be made gluten-free by substituting with a gluten-free all-purpose flour blend. Ensure that all your ingredients meet your dietary needs.

Tips for Perfect Pancakes

  • Consistent Heat: Maintain a consistent medium-low heat to prevent the pancakes from burning or cooking unevenly. If the pan is too hot, the pancakes may cook too quickly on the outside while remaining raw in the center.
  • Rest the Batter: Let the batter rest for a few minutes before cooking. This allows the flour to fully absorb the liquids, leading to fluffier pancakes.
  • Perfect Flipping: Wait until bubbles appear on the surface of the pancake and the edges look slightly dry before flipping. This ensures that the pancakes are cooked through and helps achieve a uniform golden brown color.
  • Serving Suggestions: These mini pancakes are perfect for stacking and serving as a fun breakfast platter. Garnish with fresh fruit, a drizzle of maple syrup, or a dollop of vegan yogurt for added flavor and nutrition.

Conclusion

Vegan Mini Fluffy Pancakes are a delightful breakfast option that combines the fun of mini-sized treats with the wholesome goodness of vegan ingredients. With their light and fluffy texture, these pancakes are sure to please everyone at the table. Whether you’re enjoying them as a special weekend breakfast or a quick weekday treat, this recipe offers a delicious, plant-based option that’s both nutritious and satisfying. Enjoy making these mini pancakes a regular part of your breakfast routine!