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.
