Mini Pancakes
Whip up these light 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.
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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
Calories: 648kcalCarbohydrates: 83gProtein: 20gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 164mgSodium: 786mgPotassium: 601mgFiber: 8gSugar: 21gVitamin A: 282IUCalcium: 398mgIron: 5mg
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