Mini Onion & Cheddar Pancakes

Mini Onion & Cheddar Pancakes Mini Onion & Cheddar Pancakes
  • 5 min prep
  • 10 minutes
  • 30 calories
  • $0.66
  • Gluten Free


Makes: 25 pancakes
  • 3 Tbsp (45 ml) milk or dairy-free milk alternative (plain)
  • 2 eggs
  • 2 Tbsp (30 ml) 3 Onion Dip Mix, or your favourite
  • 1/2 C (125 ml) plain Greek yogurt
  • 1/2 C (125 ml) large flake rolled oats
  • 1/2 C (125 ml) grated cheese
  • 1/2 tsp (2.5 ml) baking powder
  • 1 scoop Super Greens Smoothie Booster
  • Toppings (your choice, optional): Guacamole, prepared aioli, smoked salmon, baby shrimp, crab


  • In blender, pulse milk and eggs together. Add remaining ingredients except toppings. Blend until batter is smooth.
  • Lightly brush a Fry Pan or griddle pan with oil; heat over medium heat. Using a 1-Tbsp measure as a guide, drop batter onto hot pan. Cook until bubbles begin to appear on surface, 1–2 min; flip and continue to cook 1–2 more min. Remove each pancake as done to a platter.
  • To serve, add a dollop of your favourite dip and top with seafood of choice.



Tip: Go veggie and top with hummus and microgreens.

Make Ahead: Cool pancakes. Freeze in a single layer until firm; wrap and freeze up to 1 month. Defrost; reheat in batches in toaster or 375° F oven until warmed through. Or mix batter the night before; cook just before serving.

Nutritional Serving Size Per serving:
Calories 30
Fat 1.5 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 20 mg
Sodium 30 mg
Carbohydrates 2 g
Fibre 0 g
Sugar 0 g
Protein 2 g

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3 Onion Dip Mix
Super Greens Smoothie Booster