The most delicious chocolate chip pancake bites
Most of us have experience cooking up pancake breakfasts, but have you ever made yours in the oven?! Today we’re whipping up delicious, healthy mini pancake bites made complete with a maple syrup sweetener and loads of chocolate chips.
This is one of my go-to breakfasts, especially on weekends. It’s perfect for a lazy, slow morning, and it’s a healthy option that gets your sweet tooth under control!
Our healthy mini pancakes recipe creates 24 servings and is suitable for several people. It’s an easy recipe to double, making it a great option for feeding to weekend visitors!
Mini pancake ingredients
These healthy mini pancake bites use 10 different ingredients. If you do a lot of baking, you probably have most of them on deck and ready to go!
- Oat flour: Begin with 1.5 cups of oat flour. This will be the base of the batter.
- Baking powder: Include 1 tsp of baking powder to help the pancakes cook properly.
- Baking soda: Add 1/2 tsp of baking soda as well!
- Salt: Next, add to the flavor with 1/4 tsp of salt.
- Egg: 1 egg helps bind the dry ingredients together and creates a light pancake texture. If opting for vegan pancakes, see below for two simple egg substitutes.
- Maple syrup: Sweeten up the ‘cakes by including 1/4 cup of maple syrup. This is probably my favorite ingredient (next to the chocolate, of course)!
- Vanilla: Add 1 tsp of vanilla for extra flavor.
- Lemon juice: The secret ingredient is 1 tbsp of lemon juice!
- Almond milk: Include 3/4 cup of almond milk to help the batter achieve the correct consistency.
- Chocolate chips: Finally, throw in 1 cup of mini chocolate chips.
Tools used in this recipe
Mini pancake bites require a few different kitchen utensils. You’ll need the below items, as well as a handful of measuring cups. Be sure to measure everything accurately, as pancakes rely on a certain ratio to fluff up and cook properly!
- Mini muffin tin
- Nonstick spray
- Small mixing bowl
- Stirring utensil
- Large mixing bowl
- Cookie scoop
For measuring, you will need the following sized cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make healthy mini pancake bites
In just 15 minutes, this recipe creates 24 light, fluffy, healthy pancake bites. If you’ve never used a muffin tin to make them, get ready. It makes the process worlds easier, and it’s not as messy!
First, preheat the oven to 350ªF and grease a mini muffin tin with nonstick spray.
In a small bowl, stir together the oat flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and whisk until well combined.
Bake for 9-11 minutes, or until a toothpick inserted comes out clean.
In the mood to switch things up? Here are some easy ways to change up your pancakes or replace an ingredient you may be missing!
- Egg: Achieve vegan pancakes by swapping the egg with 1/4 cup of applesauce. You can also opt for a chia seed “egg” made from 1 tbsp of chia seeds and 3 tbsp of water!
- Maple syrup: Not into maple syrup? Swap it with either honey or molasses! Use a bit less and add to taste.
- Almond milk: You can replace almond milk with any other nut or dairy milk in equal amounts.
- Chocolate chips: Chocolate chips make this recipe complete, but you can replace them if preferred! Ideas include frozen or fresh fruit, white chocolate chips, or even walnuts!
How healthy mini pancake bites are healthier
Making healthy versions of recipes is my jam. In this one, it was incredibly easy — I just swapped in three healthier ingredients!
First, I kicked the white all-purpose flour to the curb and opted for oat flour instead. This is the easiest switch — you can’t detect it in the final flavor! In fact, oat flour makes for some seriously fluffy and delicious healthy mini pancake bites.
Finally, I used almond milk in place of dairy milk for a plant-based option and subtly nutty flavor.
Did you know pancakes are a great make-ahead breakfast? You can prepare and cook the batter, and then freeze the freshly made ‘cakes for up to 3 months! When ready to enjoy, simply microwave or place in the oven under foil for a couple of minutes.
If you just want to save them for tomorrow, store in the refrigerator in a tightly sealed container. They’ll stay fluffy and fresh for up to 3 days!
If you liked this recipe, you’ll want to try these!
Need some more breakfast ideas? Here are some of my favorites, including breakfast burritos (which are perfect for meal prepping!), a hearty casserole, and muffins.
- Freezer Friendly Southwestern Breakfast Burritos
- Baked Oatmeal for One (Two Ways)
- Sweet Potato Egg Breakfast Casserole
- Healthy Chocolate Peanut Butter Banana Muffins
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
- Preheat oven to 350F and grease mini muffin tin with nonstick spray.
- In a small bowl, stir together oat flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together egg, maple syrup, vanilla, lemon juice, and almond milk.
- Add dry ingredients to wet and whisk until well combined.
- Stir in chocolate chips. Using a cookie scoop, divide evenly into 24 mini muffin tins.
- Bake for 9-11 minutes or until toothpick inserted comes out clean.
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