Vegan Birthday Cake Pancakes

Posted by in Breakfast, Cooking, Pancakes, Valentine's Day | 2 comments

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Sunday

 

 

 

 

 

 

 

Life is short, remember it’s always somebodies birthday somewhere.. so celebrate!!

 

I’m not sure what it is, but people always gravitate towards anything sprinkles. Perhaps it stems from nostalgia, or just the array of colors that catches our eyes, but it’s always a win win. Since we’re going thru all the pancake staples on EDS lately, I knew these had to be next on the list. 

 

Especially since it’s Mr. EDS’s birthday!

 

 

 

 

 

 


 

What’s fab about these pancakes, is everything! It’s a quick an easy recipe, you don’t need even a vegan egg, they are light, fluffy, pack tons of color, you can use this base for any type of pancake you’d like to create, these are great for kids, any season, entertaining, and especially, birthdays!

 


 

If you love a good full proof vegan pancake, you’re going to love these new vegan Birthday Cake Pancakes!!

 

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great

 

 

 

Easy

Festive

Colorful

Nostalgic

Fun

Minimal ingredients

Accessible

Non vegan approved!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Birthday Cake Pancakes


  • Author: Eat Drink Shrink
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 Pancakes 1x

Ingredients

Scale

Instructions

  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk, lemon juice, vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Fold the sprinkles into the batter. Let batter rest for 5 minutes.
  5. Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
  6. When the top begins to bubble, flip the pancake and cook until golden.
  7. Serve warm with maple syrup, coconut whip and additional sprinkles.
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 2

 

 

 

 

Other recipes you may like

 

 

Eat Drink Shrink Newsletter

Subscribe + get my top 12 Cooking Tips!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

2 Comments

  1. Can these pancakes be made with whole wheat flour?

    • Hi Alma! They absolutely can. The texture will just be more dense like all whole wheat flour concepts. I’d recommend white whole wheat flour if you do!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top of page