Description

Delightful mini pancakes made with ripe bananas, perfect for a quick breakfast or brunch.

Ingredients

Scale

2 ripe bananas
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (or your preferred milk alternative)
1 large egg
1 teaspoon vanilla extract

Instructions

Mash the ripe bananas in a bowl until smooth.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
In the banana bowl, whisk together milk, egg, and vanilla extract.
Slowly mix the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Preheat a non-stick skillet over medium heat.
Pour small amounts of the batter onto the skillet to form mini pancakes.
Cook until bubbles form on the surface, then flip each pancake and cook until golden brown.
Serve warm and enjoy your mini delights!

Notes

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze them in a single layer before transferring to a freezer bag.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 8g
Cholesterol: 70mg

Keywords: banana pancakes, breakfast, brunch, kids recipe, easy recipe