Preheat the oven to 350F.

In a separate large bowl, or the bowl of a stand mixer beat the eggs. Then add the sugar and continue to mix for a minute or two. Lastly, add the milk and continue to whisk until the ingredients are mixed well.

Now, add the dry ingredients to the wet ingredients in three parts, mixing in between just until combined. Continue to mix just until the batter is smooth.

Grease a mini-muffin tin with coconut oil or cooking spray then fill each muffin hole about halfway with the batter.

Optional: you can top each mini-muffin pancake with a chocolate chip, your favourite berry or sprinkles.

Bake in the preheated oven for 12 minutes. A toothpick inserted in the middle of a mini-muffin pancake should come out clean.

Let cool for a minute or two before removing the pancakes from the muffin tin.

In a medium bowl, combine flour, baking powder and salt and whisk to combine well.

In a separate large bowl, or the bowl of a stand mixer beat the eggs. Then add the sugar and continue to mix for a minute or two. Lastly, add the milk and continue to whisk until the ingredients are mixed well.

Now, add the dry ingredients to the wet ingredients in three parts, mixing in between just until combined. Continue to mix just until the batter is smooth.

Add a teaspoon of coconut oil to a large pan and heat up on medium heat.

Once the pan is hot, add batter to the pan using a ¼ cup measuring cup as a scoop. You should get 12-13 pancakes using this measurement.

Optional: you can top each mini-muffin pancake with chocolate chips, your favourite berries or sprinkles before flipping. I like to add them right away and sink them into the batter using a toothpick or other tool to keep them intact after flipping.

Once the batter begins to bubble, roughly 3 minutes, flip the pancake and cook for another 2- 3 minutes.

Let cool for a minute before serving.