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.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American, international

Servings servings

Calories 648 kcal

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.

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NUTRITION

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