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!
- 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.
The full recipe and ingredients can be found in the recipe card below this post.
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!
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.
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.
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- 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
- 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.
- 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
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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.