Mini cherry pancakes baked in muffin pans make a fun and easy addition to the brunch rotation. Serve as a breakfast, on a breakfast charcuterie board, or as a fun after school snack. Plus, these are vegan-friendly!
1 12-count muffin pan (2 pans are preferred, or bake more than one batch)
1 mixing spoon
2 medium bowls
measuring spoons
measuring cups
knife to cut the lemon
Ingredients
Dry Ingredients
1 ¾cupsall-purpose flour
3teaspoonsbaking powder
1 ½teaspoonscornstarch
1teaspoonbaking soda
1teaspoonkosher salt
Wet Ingredients
1 ½cupsplant-based milkI prefer unsweetened milk.
Juice of ½ lemon
3tablespoonsextra virgin olive oilor neutral-flavored oil of your choice
2flax eggs2 tablespoons flax meal mixed with 6 tablespoons water
¼cupcoconut sugar
27-30cherrieswashed, drained, halved, and pitted
Instructions
Preheat oven to 350ºF.
Spray your muffin tin with a little nonstick cooking spray.
If you have not already mixed the flax meal with water, go ahead and make these and place in the fridge while you prepare the dry ingredients. The longer the flax eggs have to chill, the better the consistency for baking.
2 flax eggs
Mix the dry ingredients together in a bowl. In a separate bowl, combine wet ingredients and stir to thoroughly combine.
1 ½ cups plant-based milk, Juice of ½ lemon, 3 tablespoons extra virgin olive oil, ¼ cup coconut sugar
Slowly stir the dry ingredients into the wet and stir just to combine and removing any lumps of flour.