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    Home » Recipes » Pancakes & Waffles

    Vegan Pancake Mini Muffin Bites

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    Vegan Pancake Mini Muffin Bites made with just 8 basic ingredients in under 30 minutes, no flipping required.

    Vegan Pancake Mini Muffin BitesHappy New Years, friends! I am back after a couple weeks off for the kiddos' winter break from school. We had a great time together enjoying the holidays, but truth be told we are all glad to be back in school. Boredom was definitely beginning to set in and I am out of ideas for entertaining three very active little ones. Active kids also eat a lot...I mean a lot. Sometimes I feel like I am always in the kitchen preparing something just to keep up with their appetites. Anyone else feel that way? So, to cut down the time spent cooking, I started making these Vegan Pancake Muffin Mini Muffin Bites. It's all the deliciousness of pancakes with less effort and less hands on time.

    Vegan Pancake Mini Muffin BitesMy kids absolutely love pancakes, but I don't always have the time to pour batter and wait to flip pancakes especially when I need to make so many to feed my crowd. A muffin pan is a perfect solution to this problem. On those days when I haven't the time for endlessly ladling batter and flipping countless pancakes, I simply spoon the batter into a mini muffin pan, pop into the oven and walk away. About 12 minutes later, the pancakes are ready and I haven't spent that last 30 minutes flipping. It may not seem like that big of deal, but those extra minutes saved are huge for any busy mom. I, for one, will take any spare time where I can get it.

    While not a traditional stack of fluffy pancakes, these muffin bites really do taste like pancakes especially when dipped in a bit of real maple syrup.

    Vegan Pancake Mini Muffin BitesPlus, there are so many ways you can customize these pancake bites to your family's taste. Fruit, (we love mango and blueberries here), chocolate and walnuts are some of the mix ins we like to use. But, really there are so many possibilities so go with anything you like. Dried fruits, sprinkles, various seeds and nuts and spices like cinnamon would all work well.

    Note: if you use fresh or frozen fruit, be sure to use only a few pieces. Too much will release additional moisture during baking that will cause the pancake to stay wet and soggy in the middle.

    And if you're looking for a more traditional pancake recipe, here's a few to try:

    Sautéed Apple Ginger Cinnamon Pancakes

    Whole Wheat Vegan Chocolate Chip Pancakes

    Vegan German Chocolate Pancakes

    Vegan Pancake Mini Muffin BitesIf you try this recipe or any others, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

    5 from 2 votes
    Print
    Vegan Pancake Mini Muffin Bites
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     
    Vegan Pancake Mini Muffins Bites made with just 8 basic ingredients in under 30 minutes, no flipping required.
    Course: Breakfast
    Servings: 24 mini muffins
    Author: Melissa
    Ingredients
    • 1 cup non dairy milk I use almond.
    • 1 tablespoon apple cider vinegar
    • 2 tbsp coconut oil or vegan butter, melted
    • ¾ cup white whole wheat flour
    • 2 tablespoon coconut sugar
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • mix-ins of choice - fruit, chocolate chips, chopped nuts, etc.
    Instructions
    1. Preheat oven to 350 degrees and lightly grease a mini muffin pan with 24 wells. Set aside.

    2. Combine milk and apple cider vinegar. Set aside for 2-3 minutes. 

    3. In a bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt.e

    4. Add oil or vegan butter to milk mixture and stir to combine. 

    5. Pour wet ingredients into dry ingredients. Whisk just to combine. Do not over mix. 

    6. Let batter rest for 3-4 minutes. 

    7. Spoon batter into muffin wells filling about halfway. 

    8. Add desired mix ins to the tops of each muffin. You can use fresh or frozen fruit, chopped nuts, chocolate chips, sprinkles, etc. 

    9. Bake for 12-13 minutes until golden and a toothpick inserted in the middle comes out clean.

    10. Allow to cool briefly and remove from muffin pan and serve with maple syrup for dipping, if desired. 

    Recipe Notes
    • Fresh or frozen fruit will release additional moisture during baking so be sure to use only a few pieces to prevent pancakes from being wet and soggy in the middle. 
    • If you use an all purpose flour you will need to add ¼ cup more to get the correct batter consistency.

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    Reader Interactions

    Comments

    1. Reagan

      February 17, 2020 at 1:31 pm

      5 stars
      These are super easy and super yummy! I had my 4-year-old and 2 year old help me, so I can't say for sure that any of my measurements were exact! I also realized that I forgot to add the oil! Needless to say, there were no leftovers! I add a few chocolate chips to half of the muffins. Also, I didn't have any coconut sugar, so I just used brown sugar! Can't wait to try other recipes from this blog!

      Reply
      • Melissa

        February 25, 2020 at 1:01 pm

        I'm thrilled to hear you and your littles enjoyed the recipe! Thank you for sharing your feedback and what changes you made as this is super helpful for me and other readers 🙂

        Reply
    2. Shellby

      June 19, 2021 at 1:28 pm

      5 stars
      This is such a witty recipe! We have a large family and pancakes are always such a dreadful task for me because of hw long it takes to flip enough pancakes for the entre family. I was searching for a vegan gluten free recipe for chocolate chip muffins and stumbled across this blog. I used some cashew milk I made here at home, coconut oil and substituted the flour with Bob's Red Mill GF 1 to 1 flour. We added in walnuts and chocolate chips. I don't have a mini muffin pan so I used traditional sixed pans and when doubling the recipe, I got 18 muffins. I had to bake for 7 minutes longer (total of 20 minutes) to have them fully cooked in a traditional muffin pan. They turned out amazing and I will definitely be making these again! Thank you Melissa for the great recipe.
      <3 Namaste,
      Shellby

      Reply
      • Melissa

        June 22, 2021 at 8:47 pm

        Yay! I'm so glad you like the recipe!! Thank you for sharing what substitutions you made and how it turned out 🙂

        Reply

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    Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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