Whip up these 6-ingredient Mini Pancakes in just 15 minutes using basic pantry essentials! This delightful and healthy bite-size treat is made with no added sugar, oat flour, and sweetened with date paste for a nutritious twist. Gluten-free & Dairy free!
Try other easy breakfast ideas like chocolate Nutella overnight oats or pineapple pancakes or Dalgona coffee.
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Ingredients
- Oat flour - Grind rolled or quick oats yourself. Save money by making your own instead of buying store-bought varieties.
- Coconut oil - unscented, for cooking.
- Fresh baking powder - crucial for achieving pancake rise. Replace it every 3-4 months and make sure not to confuse it with baking soda.
- Eggs - at room-temperature.
- Milk - helps with flavor, texture and bind the mixture.
- Date paste - for natural sweetness.
Step By Step photos can be found below the recipe card.
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Keep Batches Warm
When cooking in batches, keep pancakes warm in a 200°F oven on an open casserole dish or sheet pan, ready to be served with toppings at the table.
Tips For The Best Mini Pancakes
- Avoid overworking the batter - otherwise, your pancakes won't end up with tender pancakes. Mix until just combined.
- Doneness - Once you observe bubbles forming and popping on the pancake's surface, it's time to flip.
- Medium heat - Opt for medium heat when cooking. It may take a bit longer, but the outcomes are superior, especially when using a non-stick skillet.
- Weigh your ingredients for a light, fluffy texture; too much flour results in dense pancakes.
- Additions - When adding extras like blueberries or chocolate chips, incorporate them directly into the pancakes in the skillet to avoid burning on the pan.
- Cook these mini pancakes in a non-stick pan with just a little coconut oil for a lovely golden brown exterior.
Toppings For Pancake Cereal
Freezing And Storing Instructions
- To Store. In an airtight container in the fridge for up to 2 days. Alternatively, prepare the batter and refrigerate it (covered with cling film) for up to 2 days; just stir before portioning if making the batter in advance.
- To Freeze. Cool cooked pancakes, wrap tightly in cling film, and freeze for up to 3 months.
- To Reheat. Thaw frozen pancakes before reheating. Warm in the oven at low to moderate heat for extended breakfasts or when serving a group.
- Microwave. For a single serving, heat in the microwave for approximately 20-30 seconds.
Recipe Card
Mini Pancakes (10 Minutes!)
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INGREDIENTS
- 2 large eggs
- 1 ¼ cups almond milk , or oat milk, regular milk
- 1 ½ cup oat flour
- 4 tablespoon date paste
- 2-3 tablespoons coconut oil , for cooking
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
INSTRUCTIONS
- Whisk eggs for 1 minute until light and fluffy. Add the remaining ingredients.
- Transfer the batter to a squeeze bottle or piping bag with a small opening.
- Heat a nonstick pan on medium-low, brush with coconut oil. You can also use butter or olive oil.
- Pipe small pancakes onto the pan, cook for 1-2 minutes until bubbles form.
- Flip and cook for another 10-15 seconds.
- Serve the mini pancakes with butter, maple syrup, jam, or honey, and top with your favorite toppings like blueberries, raspberries, pomegranate seeds, or white chocolate nibbles.
NOTES
- Store. Best served warm! But you can freeze them for up to 3 months in an airtight container. Whenever you're ready to serve, take them out of the freezer, reheat on a pan or microwave and they will look beautiful and fresh.
- Date paste.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Mini Pancakes
STEP 1: Whisk eggs for 1 minute until light and fluffy. Add the remaining ingredients.
Use a hand mixer to create a thick batter.
STEP 2: Transfer the batter to a squeeze bottle or piping bag with a small opening.
Heat a nonstick pan on medium-low, brush with coconut oil or you can also use butter, olive oil.
STEP 3: Pipe small pancakes onto the pan, cook for 1-2 minutes until bubbles form.
Flip and cook for another 10-15 seconds.
SERVE! Serve the mini pancakes with butter, maple syrup, jam, or honey, and top with your favorite toppings! For a healthy breakfast serve it with detox beet juice.
FAQs
Cook each mini pancake for 2 minutes on the first side, then flip and cook for an additional minute on the other side.
Use a mini cookie scoop for consistently sized pancakes in a large batch. Alternatively, a tablespoon works too.
Keep pancakes warm by placing them on a foil-covered baking tray in a low oven.
Raileigh
Love almond flour anf made these for my son last week, so good and can use same recipe for bigger pancakes too!
Julia
Thank you so much Raileigh, this recipe is indeed very versatile!