Description
Fun and colorful mini pancakes made with natural ingredients for a delicious and healthy breakfast.
Ingredients
Scale
- 1 cup whole wheat flour (or white whole wheat flour)
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1 egg (or flax egg)
- 3/4 cup milk of choice (dairy or non-dairy)
- 1/3 cup Greek yogurt (or mashed banana)
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons beet powder (or 1 tablespoon beet puree)
- 1 tablespoon spinach puree
- 1 to 2 tablespoons mashed blueberries
- Pinch of turmeric or 1 tablespoon mango puree
- Optional: mini chocolate chips, hemp hearts, or chia seeds for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk the egg, milk, Greek yogurt (or banana), and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let it rest for 5 minutes.
- Divide the batter into 4 to 5 small bowls and add the color boosters to each bowl.
- Heat a nonstick pan on medium-low and lightly grease it.
- Spoon tiny circles of batter onto the pan. Cook for 1 to 2 minutes until bubbles form and edges look set, then flip and cook for another 30 to 60 seconds.
- Repeat, wiping the pan if it starts to brown too much. Serve stacked or allow everyone to build their own plate.
Notes
For best results, keep the pan at the right temperature and don’t overmix the batter. Make mini pancakes truly mini for easier flipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg