Sift together the flour, baking powder and salt.Step 2:
In a separate bowl, mix the milk, apple cider, oil, sweetener, and the vanilla extract.Step 3:
Pour the wet into the dry and whisk in the mucuna powder.Step 4:
Pour the batter into a squeezy bottle with a nozzle and heat up a pan with some coconut oil.Step 5:
Add about ½ tablespoon per mini pancake and fry for about 30-40 seconds on each side, make use of a fork or a butter knife to easily turn over the pancakes.Step 6:
Serve with cinnamon sugar and honey.Notes:
Other flour like millet, sorghum, buckwheat, or quinoa can be used for a gluten-free batter. Aditional toppings could be nut butter, toasted nuts, fruit, and yogurt for serving.