Mini Blueberry Pancakes
Nothing "stacks up" to these mini pancakes topped with farm fresh blueberries and homegrown mint!Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
Ingredients
- 1 cup spelt flour (may be replaced with all-purpose flour)
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 2 Tbsp agave (may be replaced with sugar)
- 1 Tbsp apple cider vinegar
- Note: Apple cider vinegar may be replaced with 1 Flax Egg (i.e. 1 Tbsp flaxseed meal + 3 Tbsp warm water)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 1 Tbsp oil of choice for cooking (vegetable oil is recommended)
- Serve with toppings of choice (e.g. plant-based butter, maple syrup, blueberries, strawberries, fresh mint)
Instructions
- In a large mixing bowl, wisk together flour, baking powder, and salt.
- Add milk, agave, vanilla, and almond extract (almond extract is optional).
- Add apple cider vinegar. (Note: This may be replaced with a Flax Egg. Prepare the Flax Egg by combining flaxseed meal + water. Let the mixture sit for 5 minutes to thicken before adding into batter.)
- Mix until well combined.
- Rub skillet with oil and place over medium heat.
- Spoon 1 teaspoon of batter per mini-pancake onto skillet. Standardizing pour technique, including pour volume, pour angle and pour time, is highly recommended for consistently sized and shaped pancakes. Heat until edges are cooked and bubbles appear on surface. Flip and cook until browned on the underside.
Serving Recommendations
- Stack 3 mini-pancakes and a single blueberry. Hold together with a toothpick and garnish with a single mint leaf. Serve an arras of these “blueberry pancake stacks” as shown in the photo!
- Toss mini pancakes, fresh berries, and maple syrup within a bowl and serve as a “mini-pancake cereal!”