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Fluffy Banana Pancake Bites

Delightful mini pancakes made with ripe bananas, perfect for a quick and easy breakfast that kids will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 2 pieces ripe bananas Use super ripe bananas for sweetness
  • 1 cup flour (whole wheat or all-purpose)
  • 1 cup milk (dairy or non-dairy)
  • 1 piece egg Can be substituted with flax egg for a vegan option
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract Vanilla enhances flavor
  • a pinch salt
  • as needed cooking spray or butter for the pan For greasing the skillet

Method
 

Preparation
  1. In a mixing bowl, mash the ripe bananas until smooth.
  2. Add the egg and vanilla extract, and mix well.
  3. In another bowl, combine the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the banana mixture, alternating with the milk, until well combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Drop small amounts of the batter onto the skillet to form mini pancakes.
  3. Cook until bubbles form on the surface, then flip and cook for another minute or until golden.
  4. Serve warm and enjoy!

Notes

You can jazz these bites up with maple syrup, Greek yogurt, crushed nuts, or chocolate chips. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in microwave or toaster oven.