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I have an easy, fun, and super delicious recipe for you today. We are going back to basics with these fluffy mini pancakes, a crowd favourite. And to make it even better, we are serving them with a side of fresh seasonal fruit. This, in my world, is the ultimate breakfast.
I am a massive fan of pancakes, and I think my kids inherited the same love for pancakes. We love having a warm, homemade stack of fluffy heartwarming pancakes regularly. For this reason, I'm always looking for different recipes to keep it interesting.
However, I always come back to these simple and easy vegan pancakes. I can play around with what I add to the recipe, but this is a good base to start with. And it is all made with ingredients I have at home or that are super easy to find at your local supermarket.
With recipes like this, you are in for the win. I find this vegan breakfast always gets a lot of attention, especially when I'm trying to get the kids on the table. I have children that eat pretty much everything, and even still, there are days when I can get them to sit on the table for a minute.
It is different when I put a freshly-made, steamy stack of pancakes in front of them. They are thrilled to stuff their faces ASAP, which makes my life so much easier. And they're actually really fun to make.
When I first started venturing into the vegan journey, I struggled a bit with vegan pancakes. I just felt I didn't have a good recipe and was often disappointed. So, I went on a little mission to get the perfect stack of vegan pancakes, and I'm very happy with the result.
The recipe is very simple, which is great for kids. Also, you can be flexible with what you are putting on the side. I love pairing them with seasonal fruit to keep it interesting. Also, this is an easy way to get the most nutrition out of your food. And you load up your body with the nutrients it needs to manage the season.
I usually try to have some sort of berry in the mix to load up on those antioxidants. In the summer you can find fresh strawberries, blueberries, and, blackberries. During winter, we don't have as many but there are still options, for example, cranberries.
We make mini pancakes at home. They are more fun, and I find them easier to manage when I'm cooking for everyone. I like serving them hot, so I easier serve them straight away, or I leave them in the oven on very low heat while finishing the whole stash. You'll find your rhythm but make sure they are nice and warm when you are ready to eat.
This is a great vegan breakfast recipe, especially if you're sharing it with friends and family. Everyone loves these mini pancakes, and with the fruit on the side, it's an absolute treat!
For the dry ingredients
For the wet ingredients
For the fruit
For the frying oil
|Amount Per Serving|
|Calories 607||From Fat 138|
|% Daily Value*|
|Total Fat 15g||23.6%|
|Saturated Fat 2g||7.8%|
|Trans Fat 0g|
|Total Carbohydrate 102g||33.9%|
|Dietry Fiber 8g||33.3%|
|Vitamin A 311.1IU||6.2%|
|Vitamin B-12 0.06µg||1.1%|
|Vitamin B-6 0.24mg||11.9%|
|Vitamin C 223.25mg||372.1%|
|Vitamin D 68.78IU||17.2%|
|Vitamin D3 1.64µg|
|Vitamin E 9.76mg||32.5%|
|Vitamin K1 26.68µg||33.3%|
|Folic Acid 0µg|
|Pantothenic acid 0.76mg||7.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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