Mini Dairy-Free Buttermilk Pancakes
These delicious mini buttermilk pancakes make the perfect addition to a dairy-free pancake board!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 36 mini pancakes 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 1¾ cup Non-dairy Milk
- 1 tablespoon Apple Cider Vinegar
- 2 cups Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 2 tablespoons Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- ⅛ teaspoon Cinnamon
- ½ cup Chocolate chips (dairy-free)
- ½ cup Blueberries (fresh or frozen)
Instructions
- Make buttermilk by combining non-dairy milk with apple cider vinegar. Allow the mixture to sit for 5 to 10 minutes.
- In a medium-sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.
- Whisk buttermilk, eggs, and vanilla into the flour mixture then leave the batter to sit for about 30 minutes.
- After letting the batter rest, dived it into 3 equal portions in separate bowls.
- Leave one portion plain, add 1/2 cup chocolate chips to one portion, and add 1/2 cup blueberries to the third portion.
- Working with one flavor at a time, scoop 2 tablespoons of batter into a greased skillet and let sit for 2 minutes or until bubbles form on the top, flip and cook for another 2 minutes or until lightly brown on both sides. I usually cook 4-5 mini pancakes.
- Place finished pancakes in the oven on a cookie sheet or oven-safe plate on warm until I'm ready to serve.
- Continue cooking until all pancakes are cooked.
Find it online: https://mylifeafterdairy.com/dairy-free-pancake-board/