Mini Pancakes

5 from 4 votes

These Mini Pancakes are fluffy miniature pancakes that are loaded with mini chocolate chips! This recipe makes 24 little pancakes in under an hour! Top these cuties with maple syrup, fresh fruit, more chocolate chips or whatever your heart desires! Best part is, they're a gluten free, nut free, eggless and easily vegan breakfast that everyone will enjoy!

Prep Time15

Cook Time20

Rest Time5

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: mini pancakes

Calories: 81kcal

Author: Lee

Ingredients

1 cup gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 ¼ cups milk
2 heaping tablespoons cornstarch water mixed with 3 tablespoons water
3 tablespoons vegetable oil
1 cup mini chocolate chips

US Customary - Metric

Instructions

In a large bowl, whisk together the gluten free flour, sugar, baking powder and salt. Set aside.
In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Slowly whisk the milk and oil into the cornstarch water until combined.
Slowly whisk the wet ingredients into the dry, a little at a time until fully combined. If it gets too thick, switch to using a spatula. There may be some lumps in the batter; that's normal.
Using a spatula, mix in the chocolate chips.
Let the batter sit 5 minutes to thicken.
Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter or a vegan baking stick. I carefully use a paper towel to wipe off any excess.
Once the pan is warm add your pancake batter. I use a small cookie scoop and can usually fit 4 pancakes at a time. If you don't have a small cookie scoop, use a tablespoon.
I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peek to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown.
Once you flip the pancakes, they should puff up nicely.

Video

Notes

Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy free milk, use vegan baking stick to grease the pan and make sure your chocolate chips are vegan.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 cup packed flour (168 grams) and 1 cup of milk.

Storing: Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and store in the fridge for up to 3 days. To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.

Freezing: Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and pop in a zip top bag. Store in the freezer for up to 30 days. To reheat, place one unwrapped pancake on a plate and microwave for 20-40 seconds until warm and soft. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition