🥞😍 Mini Pancake cereals! 📸 by @foodie.yuki
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800 calories per serving (This recipe makes a large bowl of mini pancakes)
80g all purpose flour
90g whole wheat flour
10g corn starch
7g baking powder
20g melted plant butter/butter at room temp
1/2 tsp vanilla bean paste
250 ml almond milk or other milk of choice
10g cacao powder for the chocolate version
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Preheat a non stick frying pan over medium-high.
In a large bowl, sift flours, baking powder, sugar, corn starch and salt together (and cacao powder, if using).
In another medium bowl, add plant milk, vanilla bean paste and melted butter. Stir to combine.
Pour wet ingredients over the flour mixture and whisk until just combined. Don’t over mix.
Place the batter into a piping bag or squeezable bottle.
Note: the batter is on the runny side – if you’re using a piping bag, please do not add all the batter to the bag at once but in 2-3 times, or you’ll have a hard time piping it onto the pan!
Reduce heat of the pan to medium.
Starting from the outer part of the pan, gently squeeze out mini pancakes (about 1/2 tsp) onto the pan and move towards the center (this will prevent the first pancakes burning, since the inner part is usually the warmest). After one minute or less, flip the pancakes in the same order you squeezed them. If you’re familiar with chopsticks, Yuki recommends using them to help flipping the pancakes.