This is an overhead horizontal image of a white plate with mini pancakes on it. A fork is piercing three pancakes and leaning on the plate on top of the rest of the pancakes. A small white bowl with syrup is on the plate and has been drizzled on top of the pancakes. Cherries are on the plate and one cherry is off the plate in the bottom right corner on the white surface. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Perfectly Pop-able Mini Pancakes in 15 minutes

Mini pancakes are a perfectly pop-able breakfast or snack! Made with oat flour and six other ingredients, they are too easy to make (and eat)!

Prep: 10 minCook: 5 minTotal: 15 min
Servings: 74 mini pancakes 1x



  1. Whisk the milk, egg, and vanilla in a large bowl

  2. Add the oat flour, coconut sugar, baking powder, and salt to the bowl. Whisk again until smooth.

  3. Allow the batter to sit for five minutes to thicken.

  4. Heat a large skillet over high heat. Once warm, turn down to medium-high and grease the pan with a little bit of butter.

  5. Use a little teaspoon measuring spoon to drop the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble. You can do multiple pancakes at a time, just make sure you have enough space to fit the spatula under and flip.

  6. Flip the mini pancakes and cook the other side for another 2 minutes. Transfer to a plate (or bowl) and serve with your favorite toppings!


This makes about 74 pancakes. Nutrition facts are calculated per pancake – eat as many as you like!

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 pancake
  • Calories: 15
  • Sugar: 0.7g
  • Sodium: 19mg
  • Fat: 0.4g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2.3g
  • Fiber: 0.3g
  • Protein: 0.6g
  • Cholesterol: 3mg
© The Toasted Pine Nut