Pancakes are probably one of my all time favourite breakfast options, and these mini pancakes are both gluten free & vegan, and are the perfect weekend breakfast treat, combining only 6 ingredients. The best part is getting creative with the toppings, my favourite is vanilla soya yoghurt, maple syrup, almond butter and raspberries! If you make these pancakes don’t forget to tag me in your social media photos, they are so simple to make and taste delicious!
If you are after a more American style fluffy pancake recipe I have one of these on my blog too (it’s gluten & dairy free but not vegan as it does contain eggs) which you can find my clicking here.
You will find my mini vegan pancake recipe below.
You will need (serves 1-2 people, depending on how hungry you are!):
100g gluten free self raising flour
1 tsp baking powder
Pinch of sea salt
2 tbsp caster sugar
1/2 tsp vanilla
130ml soya milk (can also be substituted for any other milk alternative)
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice