Description
These Mini Banana Pancakes are delightful bite-sized treats that combine the sweetness of ripe bananas with fluffy pancake batter. Perfect for breakfast, brunch, or a fun snack, they offer a playful twist on traditional pancakes.
Ingredients
Units
Scale
- 2 ripe bananas
- 1 cup (120g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 tablespoon (10g) sugar
- 1 pinch (2g) salt
- 1 pinch (1g) ground cinnamon
- 1/2 cup (120ml) milk
- 1 large egg
- 1 tablespoon (15ml) vegetable oil
- Maple syrup, whipped cream, or fresh berries for serving
Instructions
- Prepare the Bananas:
- Peel the bananas and slice them into 1/4-inch thick coins.
- Make the Batter:
- In a bowl, mix together the all-purpose flour, baking powder, sugar, salt, and ground cinnamon.
- In a separate bowl, whisk together the milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Coat the Banana Slices:
- Gently dip each banana slice into the batter, ensuring it’s evenly coated.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Place the batter-coated banana slices onto the skillet, cooking in batches if necessary.
- Cook for 2-3 minutes on each side, or until golden brown.
- Serve:
- Arrange the mini banana pancakes on a serving plate.
- Top with maple syrup, whipped cream, or fresh berries as desired.
Notes
- For added flavor, consider adding a teaspoon of vanilla extract to the batter.
- Ensure the skillet is at the right temperature; too hot can cause the pancakes to burn, while too cool can make them soggy.
- These mini pancakes are best enjoyed immediately while warm.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 200 mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg