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Fluffy Mini Banana Pancakes

Fluffy Mini Banana Pancakes - A Sweet Start to Your Day

Delight in Fluffy Mini Banana Pancakes, perfectly bite-sized and easy to make for a joyful breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 1 cup Whole Milk Non-dairy milk works as a substitute.
  • 2 tablespoons Vegetable Oil or Melted Butter Coconut oil can be used for a different taste.
  • 2 tablespoons Granulated Sugar Maple syrup can be used for a healthier choice.
  • 1 cup All-Purpose Flour Use a 1:1 gluten-free baking blend for gluten-free pancakes.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Enhances overall flavor.
Serving Ingredients
  • 2 medium Ripe Bananas Serve fresh or sautéed.
  • Maple Syrup Optional but recommended.
  • Powdered Sugar For dusting on top.

Equipment

  • Medium bowl
  • separate bowl
  • non-stick skillet
  • Spatula

Method
 

Cooking Instructions
  1. In a medium bowl, crack the egg and add granulated sugar. Beat until slightly frothy, about 1-2 minutes. Stir in vegetable oil or melted butter.
  2. In a separate bowl, sift together all-purpose flour, baking powder, and salt.
  3. Gradually combine the dry and wet mixtures. Stir gently while adding whole milk to form a cohesive batter. If too thick, add an extra tablespoon of milk.
  4. Preheat a non-stick skillet over medium heat for about 5 minutes. Lightly grease with oil or butter.
  5. Scoop about 1.5 tablespoons of batter onto the skillet, cooking 2-3 inch circles. Cook for 1-2 minutes until bubbles form, then flip and cook for an additional minute until golden brown.
  6. Stack the pancakes on a warm plate and serve immediately with banana slices, maple syrup, and powdered sugar.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

For consistent sizing, use a cookie scoop or squeeze bottle to pour the batter. Allow gluten-free batter to rest for about 10-15 minutes before cooking for better texture.

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