Have fun with your breakfast by making mini pancake cereal! Dinky little pancakes topped with fresh fruit and whipped vegan cream!
Ingredients
Pancakes:
- 1 + 1/4 cups (335ml) oat milk
- 1 tsp apple cider vinegar
- 25 – 30 drops Foodie Flavours banana flavouring
- 2 tblsp light vegetable oil
- 1 + 1/2 cups (250g) plain flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 2 tblsp coconut sugar – or sub with caster or light brown sugar
Equipment:
- Squeeze bottle
- Large frying pan or griddle plate
To Serve:
- Fresh fruit or berries
- Vegan whipped cream
- Maple or agave syrup
Instructions
Serves 4
- Put the milk into a bowl or jug and whisk in the vinegar, banana flavouring and oil
- Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl then stir in the sugar
- Pour in the milk mixture and whisk together to make a thickish but runny batter
- Pour the batter into your squeeze bottle
- Heat a large frying pan or griddle pan brushed with a tiny drizzle of oil
- Squeeze blobs of pancake batter into small discs roughly 2.5 cm (1 inch) in diameter, spacing each one to give you enough room for flipping them over
- Cook the mini pancakes until bubbles form on the top then carefully flip each one, cooking on the other side until crisp and golden
- Tip the cooked pancakes into your bowl then repeat the cooking process until all the batter is used up
- Serve sprinkled with fresh berries, a drizzle of syrup and a pot of whipped vegan cream for dipping
Notes:
- I’ve used oat milk as I love the creamy flavour but you can swap it for your preferred plant milk
- If you don’t want to cook all the pancakes in one day you can store the squeeze bottle of pancake batter in the fridge
For more details and tips visit thecookandhim.com
