PANCAKE CEREAL 3 WAYS 🥞🥣🥞🥣 Tik Tok Inspired VEGAN RECIPE

Ingredients

• 1 tablespoon Ground Flaxseed (for flax egg, ground)
• 3 tablespoons Water (for flax egg)
• 1 cup All-Purpose Flour (sifted)
• 1 tablespoon Granulated Sugar (helps browning)
• 2 teaspoons Baking Powder (leavening agent)
• 0.25 teaspoon Salt (enhances flavor)
• 1 cup Soy Milk (unsweetened)
• 2 tablespoons Vegan Butter (melted)
• 1 teaspoon Vanilla Extract (pure)
• 1 drop Almond Extract (optional, adds almond flavor)
• 2 tablespoons Vegan Chocolate Chips (optional topping)
• 1 tablespoon Sprinkles (optional colorful topping)
• 1 teaspoon Fresh Lemon Zest (optional for lemon‑blueberry version)
• 1 teaspoon Fresh Lemon Juice (optional for lemon‑blueberry version)
• 0.5 teaspoon Ground Cardamom (optional for lemon‑blueberry version)
• 0.25 cup Blueberries (fresh or frozen)
• 1 tablespoon Powdered Sugar (for dusting lemon version)

Instructions

1. Make Flax Egg

   Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl, stir, and let sit for 5‑10 minutes until gelled.

   Time: PT10M

2. Whisk Dry Ingredients

   In a large mixing bowl, add 1 cup all‑purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk for 10‑15 seconds until evenly combined.

   Time: PT2M

3. Mix Wet Ingredients

   In another bowl, combine 1 cup soy milk, the set flax egg, 2 tablespoons melted vegan butter, and 1 teaspoon vanilla extract. Whisk until smooth.

   Time: PT2M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Gently fold with the whisk until just combined; the batter should be lumpy.

   Time: PT1M

5. Rest Batter

   Cover the bowl and let the batter rest for at least 10 minutes (or overnight for extra fluffiness).

   Time: PT10M

6. Heat Skillet

   Place a non‑stick skillet over medium heat and preheat for about 2 minutes until a few drops of water sizzle.

   Time: PT2M

   Temperature: 350°F

7. Grease Pan

   Lightly brush the skillet with a little melted vegan butter.

   Time: PT1M

8. Cook Tiny Pancakes

   Using a squeeze bottle or a spoon, drop dollops about the size of a dime onto the skillet, spacing them evenly. Cook 1‑2 minutes until bubbles form and edges look set, then flip with a spatula and cook another 1‑2 minutes until golden brown.

   Time: PT8M

   Temperature: 350°F

9. Add Toppings & Serve

   Transfer cooked mini pancakes to a bowl. Drizzle with maple syrup and, if desired, sprinkle chocolate chips, sprinkles, powdered sugar, lemon zest, or fresh blueberries. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4g

Carbohydrates

30g

Fat

5g

Fiber

2g