These funfetti pancakes give "dessert for breakfast" a whole new meaning! These delicious eggless pancakes are topped with a sweet cream cheese frosting and are the perfect thing to make when you're craving something simple and sweet.
If you've spent even two minutes on this blog you probably know that I have quite a sweet tooth! But I'm definitely more of a cook than I am a baker. So, one of my favorite things to do is make pancakes! There's no actual baking, they're quick and easy to make, and just as satisfying as other sweet baked goods.
1 1/4c flour
~1 1/4c water
3/4 tsp salt
1 tbsp earth balance butter
2 tbsp raw sugar
2 tsp baking powder
1 tbsp funfetti sprinkles
3/4 c powdered sugar
3 tbsp earth balance butter
3 tbsp cream cheese
1/2 tsp vanilla almond milk (you can add another tsp in addition if you want a slightly runnier frosting!)
funfetti sprinkles for garnish
Simply mix all of the batter ingredients in a bowl and then scoop your batter onto your pan with a ladle. Use the bottom of the ladle to spread out the pancake batter into an even circle.
Wait for bubbles to start forming in the batter before flipping it - the side facing up should stop looking glossy before you turn it over.
Tip: keep the heat on medium while cooking your pancakes. If your pan is too hot, the pancakes will turn dark on the outside but won't be cooked evenly through the middle.
Tip: you can place a lid on top of your pancakes to help them cook more evenly and make sure that the center is well done.
Soften the cream cheese and butter in the microwave before mixing it with the rest of the ingredients. I usually place these ingredients in the microwave for about 30 seconds. This will help the butter and cream cheese to blend easily with the rest of the ingredients. You should be able to mix everything up with just a spoon, but feel free to use a hand mixer if you would like.
Garnish with extra funfetti sprinkles