What are mini pancakes made of?

Ingredients. This mini pancake recipe requires only a handful of basic pantry ingredients which makes them perfect for busy mornings. Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt . Wet Ingredients: Gather melted butter, sugar, an egg, vanilla extract, milk and lemon juice.

How to make Belgian Boys pancake cereal?

Warm pancakes in the microwave for 1 minute or on the stovetop for 2-3 minutes . Serve the mini pancake bites with butter, maple syrup or berries like traditional pancakes; or enjoy with a splash of milk like you would regular cereal. Product must be heated before eating.

Why are my vegan pancakes gooey?

Overmixing the batter is probably the number one reason why your vegan pancakes are gummy. When it comes to pancakes, you want the batter to be slightly lumpy. If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture.

How long do you cook mini pancakes for?

For one serving, place 8 Mini Pancakes on a microwave-safe plate and pop them in the microwave. Heat on high for 40 seconds , let cool, and enjoy!

What are the ingredients in Belgian Boys mini pancakes?

From the Package. WATER, WHEAT FLOUR, PASTEURIZED EGGS, VEGETABLE OIL (RAPESEED OIL), SUGAR, BUCKWHEAT FLOUR, MONO CALCIUM PHOSPHATES, SODIUM BICARBONATES (LEAVENING AGENTS), SOY FLOUR, ACETYLATED DISTARCH ADIPATE (THICKENING ADDITIVE), DEXTROSE, SOY LECITHIN (EMULSIFIER), SALT, NATURAL FLAVORING.

How to make formula pancakes?

In a bowl, whisk together 50g plain flour, 1 egg, 1tsp of vegetable oil, and 150ml of milk (formula/breastmilk/cow's milk). Pour the mixture into a pan and fry for 2 minutes on each side until golden brown. On top of the pancake, make a smiley face out of HiPP Organic's Strawberry and Raspberry Yogurt.

How long does vegan pancake mix last?

If stored correctly in an airtight container, these vegan pancakes will last for up to 3 days in the refrigerator . When kept in an airtight container, your mix will last up to 3 months in the pantry.

Why do my pancakes taste rubbery?

If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released . Over stirring causes tough, rubbery pancakes.

How long does vegan pancake batter last in the fridge?

Serve pancakes warm with maple syrup and a pat of vegan butter, if desired. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days .

Where does mini pancakes come from?

Freshly baked tiny pancakes traditionally called "Poffertjes", have their origins back to the Dutch Abbey , where mini pancakes were used as a type of host for weekly communion. A shortage of wheat flour during the French Revolution meant substituting buckwheat flour which resulted in a plump and delicious offering.

What are Chinese pancakes made of?

Ingredients Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Water, Rapeseed Oil, Potato Starch, Salt.

What are short pancakes?

At IHOP, the popular pancake chain that offers away a free short stack of pancakes on their National Pancake Day every year, a short stack is always a serving of three fluffy pancakes , while a full stack is five.

What are potato pancakes made of?

More like hash browns than the style of pancake made using leftover mashed potatoes, the primary ingredient here is uncooked shredded potato that's combined with onion, egg, and flour . The potato mixture is then formed into patties and fried until each round is crisp and golden brown.

Vegan Pancake Cereal Recipe | TikTok Mini Pancakes (2024)

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Pancake cereal is the latest TikTok food trend so today I show you how to make vegan mini pancakes with this easy fun recipe! It requires only simple pantry staple ingredients, including a gluten-free option, and makes a fancy take on traditional breakfast for the whole family!

If you’re bored of your oatmeal, muesli or cornflakes breakfast bowl, try this mini pancake cereal! I promise you, it will quickly become your new favorite breakfast or brunch recipe because it’s not only fun to make but also tastes amazing! In my recipe video, you will learn how you can easily make your own pancake cereal that’s dairy-free, egg-free, and 100% vegan!

What is Pancake Cereal?

Pancake Cereal is the ultimate new trend on social media. They’re actually just mini pancakes which are similar to poffertjes because of their tiny sizes, then served in a bowl like a cereal. Even though I don’t have TikTok, I’m always in for fancy food trends! My vegan pancake recipe is fluffy, delicious, and perfect for kids and adults alike!

Vegan Pancake Batter for TikTok Mini Cereal

While you can basically use any pancake batter to make them, I adapt my best vegan pancakes recipe to make this cereal. Feel free to add banana and cocoa powder to make vegan chocolate pancakes or peanut butter, almond butter, whatever add-ins you like to create your favorite flavor!

Simple Ingredients

For my basic pancake recipe, you only need simple ingredients that you may already have in your pantry. They’re:

Flour: use all-purpose or spelt flour, or even gluten-free flour (*see recipe notes below).
Vegan protein powder: or coconut/ almond flour to create a thicker batter and add more nutrients but that’s just optional.
Baking powder and baking soda: helps the batter to rise.
Sugaror syrup: to taste. I use just a bit because I love sweet toppings!
Salt: to balance out the flavors.
Dairy-free milk: I use soy milk but any other should work, too!
Apple cider vinegar or lemon juice:To activate the baking agents and create vegan buttermilk.
Vanilla extract: optional for flavor. However, you can also add tonka bean or cinnamon if you like!

Find the full recipe with measurement and instruction in the recipe card below!

How to make Pancake Cereal

Once you mixed together the batter, you can transfer it either into a piping bag or a squeeze bottle, whatever you have at home works. Just make sure to have a teensy hole at the end to squeeze bite-sized dollops of batter.

Heat a large non-stick pan or crêpes maker as I did. Lightly grease the surface with a little oil, then pipe small mini pancakes onto it. You can keep them as mini as you like or make them a little bigger – it’s absolutely up to you!

Topping Ideas for pancake cereal

You can serve the pancake cereal in endless ways! Enjoy it the traditional way with a dollop of vegan butter and maple syrup instead of honey. However, you can also top it with peanut butter, Vegan Nutella, chopped nuts, or your favorite fruit. I personally like my mini pancakes best with chocolate chips, vegan butter, maple syrup, and strawberries.

No matter how you dress these mini-sized baby pancakes up, you just can’t go wrong. They’re light, soft, and fluffy goodness so just get creative while serving!

How to store pancakes

Store leftover vegan pancakes in an airtight container. They keep fresh in the refrigerator for 2-3 days. Then reheat in a preheated oven for about 5 minutes – they’ll taste amazing, trust me! Alternatively, warm in the microwave for a few seconds or enjoy them cold with desired topping and dairy-free milk!

This vegan mini pancake cereal recipe is

Dairy-free (lactose-free)
Egg-free
Easy and fun to make
Can be made gluten-free
Fluffy
Soft
Fancy
Delightful
Delicious
Versatile
The perfect breakfast for the whole family!

More vegan breakfast or brunch recipes to try:

Vegan Banana Bread
Chocolate Banana Bread
Vegan French Toast
Apple Pie Roll-Ups
Vegan Crepes
Easy Vegan Waffles
Chocolate Banana Pancakes
The Best Vegan Omelet
Homemade Bagels
Asparagus Puff Pastry Bundles
Vegan Egg Salad Breakfast Burritos

If you try this vegan mini pancake cereal recipe, feel free to leave a comment and a rating on how you liked it! And if you take a photo of your tiny mini baby pancakes, please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun!

Pancake Cereal (Vegan Mini Pancakes)

Author: Bianca Zapatka

Ingredients

Vegan pancakes

1 ½ cup (180 g) all-purpose or spelt flour or sub gluten-free flour (*see notes)
1 tbsp (15 g) vegan protein powder or coconut/ almond flour (optional)
1 ½ tsp baking powder
½ tsp baking soda
2 tbsp sugar or syrup
½ tsp salt
1 cup (240 ml) soy milk or other dairy-free milk
2 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
oil for frying

Toppings (of your choice)

vegan chocolate chips or chopped nuts
vegan butter or nut butter
maple syrup or other syrup
fresh strawberries or other fruit

Instructions

*Note: Please watch the recipe video for visual instruction.
Pour the soy milk in a measuring jar (*see note in step 3). Add the apple cider vinegar and stir to combine. Set aside for about 5 minutes until it curdles to create vegan buttermilk. (You can try this with other dairy-free milk too, but in my experience, it works best with soy milk).
In a bowl, whisk together the flour, vegan protein powder (if using), baking powder, baking soda, sugar, and salt.
Stir the vanilla extract into the vegan buttermilk. Then add the flour mixture and stir to combine, adding a little more milk as needed. (*It’s easier to pour the batter into the piping bag or bottle when it’s mixed in a measuring jar).
Heat a large non-stick pan or crêpes maker over medium heat and lightly grease with oil.
Pour the batter into a piping bag (or squeeze bottle). Then pipe small mini pancakes onto it. Cook for about 30-45 seconds, or until the top starts to create bubbles. Then flip and cook from the other side, until the mini pancakes are golden-brown on both sides.
Serve with your favorite toppings and enjoy!

Notes

Gluten-free: I recommend using a gluten-free 1 to 1 flour blend.
To make chocolate pancakes, click here for the recipe.
See blog post for further information on storage, topping ideas, etc.

Nutritions

Serving: 1Serving | Calories: 310kcal | Carbohydrates: 55g | Protein: 12.3g | Fat: 2.9g

Nutrition is calculated automatically and should be used as estimate.

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