black plate with a stack of small pancakes, fresh berries on the side, and a dollop of yogurt and passion fruit dripping on the side of the pancakes

Healthy low-gluten mini pancakes

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Serve with organic berries (berries are amongst the most sprayed, so it's important to always buy them organic or non-sprayed/wild) and fresh fruits on the side and drizzled with pure maple syrup.


  • 1/4 cup buckwheat flour
  • 1/4 cup rye flour
  • 1/2 cup spelt flour
  • 1 tsp aluminum-free baking powder
  • 1/4 tsp sea salt
  • 1 organic free-range egg
  • 1 Tbsp high quality extra-virgin olive oil
  • 1 cup organic rice milk or nut milk
  • 1/2 tsp organic vanilla
  • high quality olive oil and coconut oil , for cooking


  1. In one large bowl, mix all the dry ingredients using a whisk.
  2. In another bowl, mix all the liquid ingredients with a whisk.
  3. Combine the wet into the dry ingredients bowl, add a bit more milk if it's too thick.
  4. Warm a large pan over medium heat, add some olive oil and use the 1/4 cup measuring cup to pour batter into pan.
  5. Cook until golden brown. Watch them carefully, they should only take 2-3 min per side.
  6. These will give you mini pancakes, kids and big kids will love them but they also cook quicker and are much easier to flip! ;)

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 81kcal | Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 104mg | Carbohydrates: 11g | Fiber: 1g | Protein: 2g | Vitamin A: 30% | Calcium: 32% | Iron: 0.7%