Vegan Funfetti Pancakes

The law officially classifies Luis as a "real adult." The adult who can walk into a bar and order a drink kind or play poker in Las Vegas kind of adult.

Luis turned twenty-one on August twenty-second. We spent the weekend celebrating with fresh cold-pressed juice (non-alcoholic because we are still children at heart), a dinner outing with friends (ok, this time he ordered a beer), a trip to Boston (photos later), and of course it all began with annual celebratory birthday pancakes.

As you may know, for one month I am two years younger than this fellow. My point being, since I am not yet even twenty years old until next month, all I can legally provide for him is juice. I vow to buy as many 12-packs of juicy-juice as this man desires. And he is content with that promise, thus why I love him so very much. 

The fourth birthday we've celebrated together and the fourth batch of age-indicating pancakes I've made on the morning of August twenty-second. May this tradition carry on for the rest of our lives. 

Vegan Funfetti Pancakes 
Yield: 2 servings
Adapted from: mylittlecelebration

Click here for full printable recipe 


  • 1 cup all purpose flour or whole wheat pastry flour 
  • 1 tablespoon raw sugar
  • 2 tablespoons baking powder
  • pinch salt 
  • 1-1/3 cup unsweetened almond milk 
  • 1 tablespoon coconut oil 
  • 1 tablespoon applesauce 
  • 1 tablespoon pure vanilla extract 
  • 3 tablespoons sprinkles 


  1. Combine the flour, sugar, baking powder, and salt in a large bowl. 
  2. Whisk together the almond milk, coconut oil, applesauce, and vanilla. 
  3. Add the wet ingredients to the dry and stir until the mixture is smooth. Gently fold in sprinkles. 
  4. Grease and heat a griddle on medium heat. Pour the batter onto griddle, flip when bubbly, and finish cooking the opposite side. 
  5. Serve with addition sprinkles and maple syrup. 

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© A Little Baker
Maira Gall