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Cereal made with lots of tiny pancakes isn’t the most traditional of breakfasts, but this recipe is perfect for the sweet tooths among you.
While it’s probably not an every day breakfast, it’s a great recipe for birthdays, special occasions, or just when you fancy a little treat. The recipe comes from Romy London, and it’s easier to make than you think.
Read more: These Double Chocolate Overnight Oats Are A Luxurious Vegan Breakfast
Silver dollar pancakes
The recipe teaches you how to make silver dollar pancakes. Silver dollar pancakes are a miniature version of traditional pancakes, named for their size, which is roughly the same as a silver dollar coin—about two to three inches in diameter. These small pancakes are made using the same basic ingredients as regular pancakes: flour, eggs, milk, and a leavening agent, resulting in a light and fluffy texture. Just like regular sized pancakes, they can easily be made vegan, as the below recipe shows.
Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make
The charm of silver dollar pancakes lies in their dainty size, making them particularly appealing for breakfasts, brunches, or as part of a buffet spread. Their small size allows them to be easily eaten as finger food, and they are often a favorite among children for their cute, manageable proportions. Silver dollar pancakes are also versatile, serving as a delightful base for a variety of toppings such as butter, maple syrup, fresh fruits, or even savory options like bacon and eggs.
Pancake cereal recipe
Ingredients
- 3/4 cup plant milk (180 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 2 tbsp maple syrup (30 ml)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (120 g)
- 1 tsp baking powder
- 1 pinch salt
- A little coconut oil
Instructions
- Whisk together the milk and apple cider vinegar. Set aside to curdle for 10 minutes.
- Sift the flour and baking powder into a mixing bowl and stir through the salt.
- Stir the maple syrup and vanilla extract into the curdled milk and whisk the wet ingredients into the flour mix.
- Transfer the mix into a squeezy bottle.
- Lightly grease a non-stick pan over medium heat with a little coconut oil and allow for the pan to preheat.
- Shape your mini pancakes into the pan with the squeezy bottle, then flip the pancakes after 1 minute or when the edges begin to firm up.
- Remove the mini pancakes from the pan once they are golden on both sides.
- Serving – You can serve these mini pancakes on their own, drizzled with maple syrup or nut butter, or as a pancake cereal in a bowl, topped with fresh berries and milk.
- Best enjoy these Silver Dollar Pancakes right away. You can also store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- You can also make full-size pancakes with this pancake mix!
- Gluten-free – you can make these pancakes gluten-free by swapping out the all-purpose flour with a gluten-free flour blend intended for baking. I love using the gluten-free flour from Freee (Doves Farm).
- Vanilla – instead of vanilla extract, you can also use vanilla powder (use ¼ teaspoon) or vanilla paste (use ¼ teaspoon). You can also leave it out completely if you don’t have any vanilla to hand but I recommend adding it for flavor.
- Vinegar: Instead of vinegar, you can also add lemon juice as an acidic ingredient!
Read more: Try These Vegan Shortbread Biscuits With Edible Flowers
This recipe was republished with permission from Romy London. You can view the original recipe here.
