Description
These mini pancakes are a quick, toddler-friendly breakfast option that cooks in just 15 minutes. Made with wholesome ingredients like oat flour and almond milk, they’re lightly sweetened with date paste and cooked to golden perfection using coconut oil. Perfect as a nutritious snack or breakfast, they can be topped with fresh fruit or your favorite syrups for extra flavor.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 1/4 cups almond milk (or oat milk, regular milk)
- 4 tablespoons date paste
- 2-3 tablespoons coconut oil (for cooking)
Dry Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Whisk Eggs: Whisk 2 large eggs for 1 minute until they become light and fluffy, creating a nice base for the batter.
- Add Remaining Ingredients: Gradually add 1 1/4 cups almond milk, 1 1/2 cups oat flour, 4 tablespoons date paste, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt to the eggs, mixing well to form a smooth pancake batter.
- Prepare Batter for Piping: Transfer the batter into a squeeze bottle or piping bag fitted with a small opening for easy pancake formation.
- Heat Pan: Heat a nonstick pan over medium-low heat and brush the surface with 2-3 tablespoons coconut oil, or use butter or olive oil if preferred.
- Pipe Mini Pancakes: Pipe small pancake circles onto the heated pan. Cook for 1-2 minutes until bubbles start to form on the surface.
- Flip Pancakes: Carefully flip the mini pancakes and cook for an additional 10-15 seconds until golden and cooked through.
- Serve: Serve the mini pancakes warm with your favorite toppings such as butter, maple syrup, jam, honey, blueberries, raspberries, pomegranate seeds, or white chocolate nibbles.
Notes
- Using a squeeze bottle or piping bag helps make uniformly sized mini pancakes, perfect for toddlers.
- Adjust milk quantity if batter is too thick or thin to achieve the perfect texture.
- Substitute date paste with honey or maple syrup for sweetness if preferred.
- Oat flour can be replaced with whole wheat or all-purpose flour, though texture may vary.
- Ensure pan temperature is medium-low to prevent burning and allow pancakes to cook evenly.
- These pancakes freeze well; store in an airtight container and reheat in a toaster or skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
