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Miniature Pancake Cereal

Quick and Easy Mini Pancakes Cereal (vegan, gluten-free, refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description


Ingredients

Scale

For the mini pancakes

  • 2 cups oats (gluten-free if desired)
  • 2 tablespoons arrowroot starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup unsweetened, plain plant-milk of choice (such as oat or almond milk)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • avocado oil or other high heat oil spray (for greasing the griddle)

Topping Ideas:


Instructions

  1. Turn the two burners on medium heat and place a griddle overtop.  Allow it to heat (without any oil or butter) while you make the pancake batter.  If your griddle is not hot enough your pancakes will not turn out well.  
  2. In a high speed blender add oats, arrowroot starch, baking powder, cinnamon and salt.  Blender until a fine powder forms.  Add the milk, maple syrup and vanilla and blend again until totally smooth.  You do not want any lumps or they will get stuck in the squeeze bottle
  3. Transfer the pancake mixture from the blender into a large squeeze bottle. If for any reason your batter turns out a little too thick, thin it out with a tablespoon or two of non-dairy milk.
  4. Once the griddle is hot, spray the griddle well with avocado oil and turn the heat to low.  Use the squeeze bottle to create small dots.  I like to start by touching the tip of the squeeze bottle directly to the griddle (for half a second) and then squeeze as I lift it up while staying in the center of the mini pancake.  Each pancake is about 1/2 a teaspoon or 1 cm in diameter.  The pancakes should not be touching.  
  5. When the top of the pancakes start to bubble they are ready to be flipped (after about 1-2 minutes).  Use a metal spatula and turn it over.  Push the edge of the spatula against the griddle at a 45 degree angle starting close to you and pushing away toward the back of the griddle.  The pancakes should easily lift up (if they do not they might need another 30-60 seconds or slightly more heat from your burners.  As you push the mini pancakes away from you let them fall however they fall.  Repeat until all mini pancakes have been lifted.  Move the mini pancakes around gently with the spatula to allow the other side to cook for another minute or two.  They don’t all need to be perfect.  I like to move them all around and sort of “saute” them until most of the undersides look golden brown and crispy.  It is okay if both sides don’t get cooked perfectly because the pancakes are so small that they cook through on either side.  
  6. Transfer the cooked mini pancakes to a serving bowl uncovered.  Serve while hot in a bowl or plate with your desired toppings.  

Notes

If your griddle is smaller you will need to do this in 2-3 batches.  If you do be sure to spray the griddle well between each batch.

If you do not have a squeeze bottle you could try using a piping bag, sterilized condiment bottle, sealable plastic bag (with one bottom corner snipped) or even a teaspoon.  Note: I have not yet tested these methods out but they should work fine.  If you do try one of these methods, please comment below to let others know how it works out for you.

If your batter is too lumpy it might clog the squeeze bottle.  If this happens simply take the top of the squeeze bottle off and run it through water on both sides until clear.  

  • Category: Breakfast
  • Method: Stovetop

Keywords: vegan mini pancakes

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