Healthy Mini Pancakes
These Healthy Mini Pancakes are the perfect easy breakfast that’s both gluten free and delicious. Made with simple, clean ingredients, they come together in minutes and are great for meal prep. Whether you’re looking for a tasty breakfast or taking it on the go, these pancakes make healthy eating easy!
- 1 cup rolled oats
- 2 eggs
- 2 bananas
- 1/2 cup greek yogurt (nonfat)
- 1 tsp cinnamon
- 1 Add all ingredients to a blender and blend until smooth and fully combined.Add water if batter is too difficult to blend!
- 2 Lightly spray a non-stick pan with cooking spray and heat it over medium heat.Use avocado or olive oil cooking spray!
- 3 Spoon the batter onto the heated pan to form small pancakes. Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown.A medium size pan can fit about 4-6 mini pancakes!
- 4 Continue cooking the remaining batter until all pancakes are made.
- 5
Add your favorite toppings and enjoy! - 5
Make it your own: Add mix-ins like blueberries or chocolate chips directly into the batter before cooking for extra flavor and texture.
Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the toaster, microwave, or oven for a quick, healthy breakfast.
Pan size matters: Using a medium-sized pan allows you to cook 4–6 mini pancakes at once, which helps speed up the process.
Consistency check: If the batter seems too thick, add a splash of water or milk to loosen it slightly before cooking.
Topping ideas: Try topping with Greek yogurt, nut butter, sliced bananas, or a drizzle of honey for a balanced and satisfying meal.