Easy Mini Pancakes

1 In a large bowl, whisk together the flour, baking powder and a pinch of salt.
2 In another bowl, whisk together the egg, milk, yogurt and maple syrup. Stir until well combined.
3 Pour the wet ingredients into the dry ingredients. Gently stir until just combined. If using any mix-ins, fold them into the batter gently.
4 Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
5 Drop spoonfuls of batter onto the skillet to form mini pancakes, about 1 tablespoon of batter per pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the other side.
6 Allow the pancakes to cool slightly before serving. Serve with a drizzle of fresh fruit puree or a dollop of yogurt. For storing, let them cool completely before freezing or refrigerating.