In a large bowl whisk in all the dry ingredients and keep it aside.
In another bowl add the wet ingredients and whisk it well.
Now pour the wet ingredients in the dry ingredients and then using a whisk or a fork, beat until you have a smooth lump-free batter.
Keep it aside for 10-15 minutes.
Now heat a skillet or a non stick pan over a medium-low heat and brush it with oil.
Pour the pancake batter into a squeeze bottle or you can also use a teaspoon to scoop it out.
Squeeze out mini pancake (or drop the batter by the teaspoon) and cook until the pancakes start to bubble.
When you flip them, they should be golden brown. Continue cooking for another 25-30 seconds or until golden brown on the other side . Scoop the pancakes out into a bowl.
Serve it with honey and fruits of your choice or even nutella.