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Vegan Pancake Bites

Maria G. Brooks
These Vegan Pancake Bites are a fun and healthy alternative to traditional pancakes.
Packed with plant-based ingredients, they are light, fluffy, and customizable with your favorite add-ins.
Perfect for meal prep, these mini pancake bites are great for breakfast or a snack on the go.
Easy to make, delicious to eat, and naturally vegan, they’re the ideal treat for anyone following a plant-based diet or simply looking for a healthier twist on classic pancakes.
Nutrition Facts (per serving, assuming 1 serving = 1 pancake bite):
Calories: 60 kcal,Protein: 1g, Carbohydrates: 12g, Fiber: 1g, Sugar: 3g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 70mg, Calcium: 25mg, Iron: 0.7mg
Estimated based on one serving (assuming 15 servings per batch)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American, Vegan
Servings 15 mini pancake
Calories 60 kcal

Equipment

  • 1 Mini Muffin Tin (12-15 muffin cups)
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 measuring cup and spoons
  • 1 Spoon or Ice Cream Scoop (for filling muffin tin)
  • 1 Toothpick (to check doneness)

Ingredients
  

  • 1 cup – All-purpose flour or gluten-free flour for a gluten-free version
  • 1 tablespoon – Baking powder
  • 1/4 teaspoon – Salt
  • 1 tablespoon – Sugar or coconut sugar for a healthier option
  • 3/4 cup – Plant-based milk almond, soy, or oat milk
  • 1 tablespoon – Vegetable oil or coconut oil
  • 1 teaspoon – Vanilla extract

Optional Add-ins:

  • 1/4 cup – Chocolate chips
  • 1/4 cup – Blueberries or other fresh berries
  • 1/4 cup – Chopped nuts

Instructions
 

Preheat the Oven

  • Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray or line with paper liners.

Prepare Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

Prepare Wet Ingredients

  • In a separate bowl, combine the plant-based milk, vegetable oil, and vanilla extract. Stir until the mixture is smooth.

Combine Wet and Dry Ingredients

  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the pancake bites dense.

Add Optional Add-ins

  • Gently fold in any add-ins like chocolate chips, berries, or nuts.

Fill the Muffin Tin

  • Spoon the pancake batter into the muffin tin, filling each cup about 3/4 full.

Bake the Pancake Bites

  • Bake in the preheated oven for 12-15 minutes or until the pancake bites are golden brown on top and a toothpick comes out clean when inserted into the center.

Cool and Serve

  • Allow the pancake bites to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm with maple syrup, vegan butter, or your favorite toppings.

Notes

  • Make Ahead: These pancake bites are perfect for meal prep. You can make them in advance and store them in an airtight container for up to 3 days in the fridge, or freeze them for up to 3 months.
  • Vegan Milk Substitutes: You can use any plant-based milk for this recipe, including almond, oat, or soy milk.
  • Add-ins: Feel free to get creative with the add-ins! Chocolate chips, banana slices, or chopped nuts all add flavor and texture.
  • Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Keyword Vegan Pancake