These Mini Pancakes are perfect for kids, kabobs, and breakfast boards. They're the perfect freezer pancake recipe to meal prep for a quick and easy breakfast.
In a medium bowl, combine the all-purpose flour, cinnamon, sugar, baking powder, and salt.
In a separate bowl, combine the oat milk and vinegar and allow it to sit for 5 minutes to allow the milk to curdle. Add the vanilla, egg, and avocado oil after it sits.
Mix the wet into the dry mixture and let sit for 3-5 minutes until you see it start to get a bit airier from the baking powder.
Heat a skillet with avocado oil on medium heat prior to placing the batter.
Place about 1 tablespoon of batter into the pan and cook for around 1 minute per side. You'll see bubbles start to form, and then you can flip.
Remove the pancakes from the skillet once fully cooked and serve as desired.