baking · breakfast · cooking

Vegan Baked Mini Pancakes with Berry Dipping Sauce

If you happen to have a super slick mini muffin tin (Mine? Wilton Recipe Right 24 Cup Mini Muffin Pan), pull it out and blow the dust off. You have a mission: baked mini pancakes. The kids will love them! OK, they will love them if they like whole wheat flour, you can cheat and use all-purpose flour if you must. The batter will poof up as soon as you add the liquid, don’t be put off, you want this. The pancakes rise light and are more like a little muffin. Without the baking powder you would have a little lead brick.

They are great served with maple syrup or for a treat make a batch of my berry dipping sauce. It makes quite a bit, you won’t use it all up. That is OK, I wanted leftovers so I could use it on our oatmeal later in the week.

Vegan Baked Mini Pancakes


  • 1 cup white whole wheat flour
  • 1 Tbsp brown sugar, packed
  • 2 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 1 cup unsweetened coconut milk (or almond milk)
  • 2 Tbsp neutral vegetable oil (used sunflower)


Preheat the oven to 350°. Spray a 24 count non-stick muffin tin with cooking spray, set aside.

Whisk the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl.  Measure the coconut milk in a measuring cup, add the oil to it, whisk until mixed. Add the milk mixture to the dry, stir until it just comes together.

Use a 1 Tablespoon Disher to fill each muffin tin hole. Bake for about 9 minutes, until slightly golden and set on top. Let sit for a minute or two, turn over to knock out. Serve warm.

Makes 24 mini pancakes, serving about 4.

Berry Dipping Sauce


  • 16 ounces frozen berries (I used half strawberries and raspberries)
  • 1 cup orange juice
  • 2 Tbsp corn starch
  • 2-3 Tbsp liquid sweetener (maple syrup, agave or honey)
  • Pinch salt


Add the berries, 2 Tablespoons sweetener and salt to a medium saucepan. Whisk the cornstarch in the orange juice till smooth, pour over the berries. Bring to a boil over high heat, whisking often. Let thicken and the berries fall apart. Take off the heat and strain through a very fine mesh strainer, discard the seeds.

Serve in small bowls to dip in or to drizzle over.


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