Mini Vegan Pancakes Recipe

Vegan | Gluten-free | Refined Sugar Free

Miniature Vegan Pancakes

Just look at these little morsels of fun, the bitesize vegan pancakes are an absolute delight. Watch them teeter as a tower before taking a generous bite! A squeeze of lemon and a sprinkling of coconut sugar is a simple and classic choice, or drizzle with melted chocolate, vegan caramel sauce or toppings of your choice.

These perfectly formed petite pancakes pack a flavoursome punch and are ideal for a vegan Shrove Tuesday!

coconut blossom sugar lemon vegan pancakes


  • 1 cup gluten free flour
  • 1 cup + 1 Tbsp almond milk or soy milk
  • 3 Tbsp coconut oil + more for frying
  • 1 tsp Coconut Blossom Sugar for topping
  • Lemons


  1. Stir together the flour and almond milk until smooth, with no lumps.
  2. Stir in the coconut oil and place the batter in the fridge for 5 minutes.
  3. Put your frying pan on medium heat for a few minutes.
  4. Pour a little oil in the pan, and using a piece of kitchen roll, make sure the whole pan is coated in the coconut oil.
  5. Take the pan off the heat and pour about 1/2 cup of batter into it.
  6. Swirl it around the pan so the batter coats the bottom.
  7. Put the pan back on the heat, gently shake it back and forth, and flip the pancake once it slides around freely and bubbles begin forming.
  8. Cook for about the same amount of time on the other side.
  9. Slide the pancake onto a plate and start again with the next pancake.
  10. Top with coconut sugar and lemon juice.  
  11. Keep the pancakes going in the hot pan until all the batter is gone – or you’re full up!

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