5 Ingredient Mini Pancakes
Print Recipe

5 Ingredient Mini Pancakes

Single-serve gluten-free, dairy-free, refined sugar-free pancakes…adorable, delicious, and PALEO-friendly! Topped with probiotic yogurt, bananas, vegan chocolate chips and organic blueberries and maple syrup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch
Cuisine: dairy-free, gluten-free, naturally sweetened, paleo
Servings: 8 pancakes
Author: Natalie Eng | Naturally Natalie Eng



  • 1/4 c. coconut flour I actually use about this amount for a single serving as well, maybe slightly less
  • 1/4 tsp. baking soda 1/8 t. for single serving
  • 2 eggs 1 for single serving
  • 1/2 banana 1/4 banana for single serving
  • 1/4 c. c. almond milk 1/8 c. for single serving



  • Crack egg(s) into a bowl and whisk separately first.
  • Add in coconut flour, baking soda, banana, and almond milk. Whisk well. The batter should be pretty thick. (You can also add in a little maple syrup to sweeten it)
  • Grease a pan with a little coconut oil and put over medium heat until melted.
  • Spoon in the batter into pancake shapes and let it sit until bubbles are forming and you can touch the edges with a spatula without them breaking. (tip: be patient!)
  • Flip the pancake and let sit 1-2 min. on the second side (tip: it’s much easier to flip mini pancakes!)
  • Stack, top, enjoy.