Mini Pancake Bites

This past summer when I was looking around every corner of the internet for different wedding ideas, DIY decorations and unique food favors, I heard somewhere the idea of serving up late night snacks for guests. I had been to a few weddings where after the reception they had hot pretzels handed out, among other things, but this had one idea in particular that really intrigued me, pancakes.

Now, husby and I decided on traditional country popcorn to be served up for guests at the end out our wedding which was a big hit, but this idea of mini single-serving pancakes stuck in my head. I made a single set last winter when I was making my hot apple pancakes with the leftover batter, but now I really wanted to make a whole heeping pile of these mini dollars. 

So what better a time to break out the whisk and make pancakes then in the middle of the biggest snow storm to hit CT. 

If you are snowed in (and I do mean literally snowed in) with over 36in of snow, you mide as well make some delicious snacks and snuggle up with the pups by the fireplace, am I right?

Plus pancakes are so much fun to make, for little or big kids. Remember my fun with fluffy fun pancakes?

These mini stacks of single-serving pancakes drizzled with maple syrup we're a huge hit. They were enough to indulge a little with a breakfast favorite without slurping down a 5-cake stack. We made some eggs, a quick spinach breakfast smoothie and these mini pancakes for a balanced and delicious 'snow-day breakfast'.  

I know I found these with the mind-set of late-night wedding snacks but I think these would be excellent for holidays like Mother's Day or Easter, or even the perfect breakfast in bed for that special someone. Enjoy!

Mini Pancake Bites

Servings: 4

Ingredients
1 1/4 cup whole wheat flour
2 tbsp sugar
1 cup milk (I use almond milk)
2 tbsp vegetable oil
1 egg
Pinch of salt

handful of mint leaves, rinsed

1/4 cup blueberries

and your favorite maple syrup

Preheat lightly greased skillet or griddle to medium heat. In large bowl, combine flour and sugar. Add milk, oil and egg and mix with wire whisk until well combined.

Drop tablespoons full of batter into a hot pan until golden brown on both sides. Turn when bubbles begin to appear on the top. 

Put stacks together with toothpicks and top with a mint leaf, single blueberry and drizzle with your favorite maple syrup.

Note: You can keep your pancakes in air tight container and store in fridge for about 4-5 days. To reheat pancakes, preheat your oven/ toaster oven for 5 minutes. Then place your pancakes in the oven/ toaster oven for another 5 minutes (with heat off).

*Makes about 8 - 10 mini pancakes

Recipe and photos by A Healthy Jalapeño