The mini banana pancakes are delicious, fragrant, and very tempting treats. I wanted to make a sweet breakfast dish and had thought of pancakes. With many bananas to use up, I decided to make small butter-free pancakes with a soft and creamy filling. They were a hit! Mini banana pancakes are delicious on their own and perfect with your favorite creams, honey, or sweet syrups. They’re addictive and loved by both adults and children, perfect for our kids’ breakfast before school or for a snack!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: About 60 mini banana pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/8 cups milk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tbsps vegetable oil
- 4 bananas
- 2 eggs
- Half packet baking powder
- to taste vanilla
Steps
● Mini banana pancakes are super easy and quick to prepare. First, place the eggs, milk, vegetable oil, and sugar in a bowl and mix with a fork.
● Add the flour, baking powder, vanilla, and mix to form a smooth and homogeneous batter. Then incorporate the peeled bananas, sliced about half an inch thick.
● Heat a non-stick pan. Use a spoon to scoop a piece of banana batter at a time, forming all the mini banana pancakes. Cook them on low heat for a couple of minutes, flip them, and continue cooking for another minute.
● The mini banana pancakes are ready. They’re delicious on their own and perfect with maple syrup, honey, Nutella, peanut butter, or jam.
Notes:
Mini banana pancakes can be stored at room temperature for a few hours and in the fridge for 2-3 days. Reheat them in the microwave for a few seconds, in the fridge, or in an air fryer to make them taste freshly made. You can also freeze the treats for up to 3 months. Allow them to fully defrost and then reheat.
More pancake recipes HERE
