In a mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. Add the whisked egg and milk to the bowl, gently combine with a whisk, be careful not to over mix. Make sure there are no lumps.
Pour the pancake batter into a squeeze bottle with a nozzle.
Heat a non-stick pan over medium low heat. Brush a thin layer of oil on pan. Squeeze out mini pancake and cook until the pancakes start to bubble. When you flip them, they should be golden brown.
Continue cooking for another 30 seconds or until golden brown. Scoop the pancakes out in a serving bowl.
Serve with a pat of butter, and some cut fruits and drizzle with maple syrup. Enjoy.