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Have fun with your breakfast by making mini pancake cereal! Dinky little pancakes topped with fresh fruit and whipped vegan cream!



  • 1 + 1/4 cups (335ml) oat milk
  • 1 tsp apple cider vinegar
  • 25 – 30 drops Foodie Flavours banana flavouring
  • 2 tblsp light vegetable oil
  • 1 + 1/2 cups (250g) plain flour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 2 tblsp coconut sugar – or sub with caster or light brown sugar


  • Squeeze bottle
  • Large frying pan or griddle plate

To Serve:

  • Fresh fruit or berries
  • Vegan whipped cream
  • Maple or agave syrup


Serves 4

  1. Put the milk into a bowl or jug and whisk in the vinegar, banana flavouring and oil
  2. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl then stir in the sugar
  3. Pour in the milk mixture and whisk together to make a thickish but runny batter
  4. Pour the batter into your squeeze bottle
  5. Heat a large frying pan or griddle pan brushed with a tiny drizzle of oil
  6. Squeeze blobs of pancake batter into small discs roughly 2.5 cm (1 inch) in diameter, spacing each one to give you enough room for flipping them over
  7. Cook the mini pancakes until bubbles form on the top then carefully flip each one, cooking on the other side until crisp and golden
  8. Tip the cooked pancakes into your bowl then repeat the cooking process until all the batter is used up
  9. Serve sprinkled with fresh berries, a drizzle of syrup and a pot of whipped vegan cream for dipping


  • I’ve used oat milk as I love the creamy flavour but you can swap it for your preferred plant milk
  • If you don’t want to cook all the pancakes in one day you can store the squeeze bottle of pancake batter in the fridge

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