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Vegan Buttermilk Mini “Pancake Cereal”

  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: 1-2 servings (likely 2 but I won't judge)


Fluffy, slightly crispy mini-size vegan buttermilk pancakes served with sliced veggie sausage, vegan butter and maple syrup.


  • 1 1/4 cups nondairy milk
  • 1 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • pinch of salt
  • 1 tbsp oil
  • 1 vegan sausage, sliced into rounds
  • vegan butter, for serving
  • maple syrup, for serving
  • optional: spray oil for the pan or you can grease with vegan butter


  1. Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
  2. In a mixing bowl, whisk together flour, baking powder, sugar and salt.
  3. Add the oil to the almondmilk mixture and stir. Then pour into dry mixture.
  4. Mix until combined into a thin pancake batter. You can use a whisk to make it lump-free.
  5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
  6. Pour batter into a squeeze bottle or use a 1 tsp measuring spoon to make small pancake shapes. Fit as many as you can in the pan without letting them touch (they will spread slightly).
  7.  Let them cook until tiny bubbles rise to the surface then burst. Take a peak underneath one and if it is golden, flip them to the other side. Cook about 30 seconds-1 minute on the other side.
  8. Meanwhile, fry the vegan sausage rounds in a frying pan until cooked through and golden.
  9. Repeat pancake steps with all remaining batter (it will be quite a few batches).
  10. Add pancake rounds and sausage into a bowl or two bowls if you’re sharing. Top with some vegan butter and maple syrup. Dig in!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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