Kids go crazy over tiny food. Okay, I admit it, I do too! When it’s cute, it tastes better, right? Bonus with these natural yeast pancake popovers is that they are good for you too!
I make a lot of German Pancakes for my kids. One, they use up excess starter (1 cup), and two, they use 6 eggs — which we ALWAYS have an excess of! And we frequently make two pans, doubling that amount! However, my oldest daughter got German-pancaked-out and started complaining. So I decided to try something new and she loved it — mini natural yeast pancake popovers were born!
These little nuggets are perfect for tiny fingers to grab, dip, and eat! We love both maple and fruit syrups around here, everyone has a preference. Very specific preferences! These mini pancakes also store well for an easy snack later. Any way you try them, dipped or drizzled with your favorite topping, they are tasty!
One of the things I really love about natural yeast pancakes/waffles is that they aren’t ultra sweet. We always add syrup anyway, so I don’t love having the actual pancake super sweet.
- 1 c natural yeast starter
- ¼ c milk of choice (I prefer cashew, but regular dairy, almond, or coconut work too)
- 2 large eggs
- ¼ tsp salt
- coconut oil
- Place a nonstick mini muffin tin into the oven and preheat to 400 degrees.
- Place starter, milk, salt, and eggs into blender and blend until smooth.
- Remove the hot pan from the oven (use mitts!) and grease it using a paper towel with coconut oil on it, or coconut oil spray.
- Fill the muffin wells with batter, almost to the top.
- Bake 14-18 minutes, until the pancakes are puffed and golden on top.
- Invert pancakes onto a plate immediately and serve.
- Serving suggestions: dip into syrup, top with berries and cream, dust with powdered sugar, drizzle with butter, coconut sugar, and cinnamon, etc.