Description
Fluffy, slightly crispy mini-size vegan buttermilk pancakes served with sliced veggie sausage, vegan butter and maple syrup.
Ingredients
- 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
Instructions
- Combine the non-dairy milk and apple cider vinegar to make the vegan buttermilk, stirring well. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, sugar and salt.
- Add the oil to the non-dairy milk mixture and stir. Then pour into the dry mixture.
- Mix until combined into a thin pancake batter. You can use a whisk to make it lump-free.
- Heat a frying pan to medium heat. Spray oil lightly onto the pan (or you can rub a stick of vegan butter on it lightly).
- Pour batter into a squeeze bottle or use a 1 teaspoon-sized measuring spoon to make small pancake shapes. Fit as many as you can in the pan without letting them touch (they will spread slightly).
- Â 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.
- Meanwhile, fry the vegan sausage rounds in a frying pan until cooked through and golden.
- Repeat pancake steps with all remaining batter (it will be quite a few batches).
- Add the mini pancake rounds and vegan sausage into a bowl or two bowls if you’re sharing. Top with some vegan butter and maple syrup. Dig in!
Notes
- Make it gluten-free. A one-to-one gluten-free flour blend such as Bob’s Red Mill will work.
- Try not to over mix the batter. Over mixing whips air into the batter and over-activates the gluten. In turn, this causes the batter to become tough and stringy and will result in tough pancakes. For the lightest, fluffiest pancakes, use a light hand and mix just until combined.
- Keep pancakes warm between batches. Mini pancakes cool really quickly because they’re so tiny. The best way to keep them warm is to preheat your oven to 200 F (95 C) before you start cooking and place a baking tray lined with parchment paper or a silicone baking mat in there. As you take the pancakes off the pan, place them on the rack in the oven. The temperature will be high enough to keep them warm but low enough not to cook them further. Remove when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes