Leftover pancakes can be refrigerated for up to 3 days or frozen, well-wrapped, for up to 3 months.
Place the broccoli slaw in a microwave safe bowl. Cover with plastic wrap and steam until soft, about 5 minutes. Cool slightly.
Beat the eggs in a mixing bowl. Add onion, flour, parmesan, salt, pepper, and cooked broccoli slaw.
Heat the olive oil in a large skillet. When hot, drop heaping teaspoons of batter into the pan. Cook until golden brown, about 2 minutes per side. You should make about 36 mini pancakes.