Description
Banana Mini Pancakes are a delightful twist on your traditional breakfast fare. These fluffy, bite-sized pancakes are bursting with natural sweetness from ripe bananas, making them a hit with both kids and adults. Easy to prepare in under 30 minutes, this recipe is perfect for busy mornings or cozy weekend brunches. Simply mash the bananas, mix the ingredients, and cook to golden perfection. Top them with maple syrup, fresh berries, or whipped cream for an extra touch of indulgence. Whether enjoyed alone or shared with family and friends, these Banana Mini Pancakes promise to satisfy every palate and leave everyone wanting more.
Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 cup milk (any kind)
- 1 large egg
- 2 tablespoons sugar
Instructions
- In a bowl, mash the ripe bananas until smooth. Mix in the egg and milk until well combined.
- In another bowl, whisk together the flour, baking powder, and sugar.
- Gradually combine the dry ingredients with the wet mixture until just blended; do not overmix.
- Preheat a nonstick skillet over medium heat and lightly grease it if necessary.
- Pour about two tablespoons of batter onto the skillet for each pancake. Cook until bubbles form (about 2 minutes), then flip and cook for another minute.
- Serve warm with your choice of toppings.
Notes
Use ripe bananas for maximum sweetness and moisture.
Avoid overmixing to ensure fluffy pancakes.
Experiment with toppings such as nut butters or yogurt for added flavor.
Nutrition
- Serving Size: 4 pancakes (180g)
- Calories: 360
- Sugar: 12g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Use ripe bananas for maximum sweetness and moisture. Avoid overmixing to ensure fluffy pancakes. Experiment with toppings such as nut butters or yogurt for added flavor.