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Mini Pancakes with Fresh Fruit

Mini Pancakes with Fresh Fruit

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. 

Mini Pancakes with Fresh Fruit ingredients

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. 

vegan pancake batter mix

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! 

Mini Pancakes with Fresh Fruit single

Ingredients
11
Prep time
10 minutes
Total time
Category: Breakfast
Serves: 2
Allergens: Gluten

Ingredients

For the dry ingredients

  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 2 tbsps unflavoured sunwarrior protein powder
  • 1 cup wheat flour

For the wet ingredients

  • 1 tbsp almond butter
  • 1¼ cups almond milk
  • 1 tsp lime juice
  • 2 tbsps maple syrup
  • 1 tsp vanilla extract

For the fruit

  • 1 cup blueberries (washed)
  • 2 kiwis (sliced)
  • 2 cups strawberries (washed)

For the frying oil

  • 1 tablespoon frying oil

Directions

  1. Use a big bowl and mix the dry ingredients.
  2. Add the wet ingredients to a blender and blend until you see bubbles.
  3. Combine the wet and dry ingredients and set aside.
  4. Add a bit of the frying oil to the pan and heat it up.
  5. If you use 2 TBS per pancake one serving should be about 6 mini pancakes.
  6. When the oil is hot, add the batter and fry the pancake for 2-3 minutes from each side.
  7. Serve the pancakes straight away or keep them warm in the oven until you finished the whole batch.
  8. Serve the mini pancakes together with the fresh fruit, enjoy!

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