Whether you call it pancake cereal or mini pancakes, one thing we can agree on is that these delicious tiny pancakes act as little vessels for the perfect maple syrup ratio, and soak up toppings more efficiently than their larger pancake-siblings. The extra time these require for flipping is returned back to you in the form of bite size pieces which take seconds to cook and don't require slicing before eating.
2 tbsp sugar (white, brown or coconut sugar)
1 tsp baking powder
1 tsp baking soda
370ml plant based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
Combine flour, coconut sugar, baking powder and salt in a mixing bowl.
In a separate bowl add milk, cider vinegar and vanilla and mix until combined. Add the wet ingredients to the dry and stir to combine.
Transfer the pancake batter into a piping bag or a squeeze bottle. Heat a large non-stick pan over medium heat and brush a thin layer of oil onto it. When hot, pipe out the small pancakes (around 2 cm wide), leaving a couple cm of space between each pancake, until the pan is full.
Cook until many bubbles form on the surface and the edges are golden - this takes less than a minute. Flip them with a spatula and let cool for another 30 seconds.
Repeat with the rest of the batter. Serve warm with plant based butter, maple syrup or milk.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.