Mini Healthy Banana Pancakes (Bites) (3 Steps)
Simple little pancakes that are incredibly cute, fluffy, and light with a banana slice in the middle! It’s such an interesting snack, breakfast, or lunchbox idea super easy to prepare that even kids will absolutely love! Using only pantry ingredients, in a few steps you’ll get the perfect Mini Banana Pancakes that are simply irresistible!
Pan-fried banana slices, covered with pancake batter and cooked till golden brown. Everyone will go crazy over these delicious, vegan, gluten-free, and family-friendly little banana pancake bites for breakfast!
Why You’ll Love These Mini Banana Pancakes?
There’s something so beautiful when it comes to mini food that I’ve been obsessing over lately! Perfect for the lunchboxes, but there’s one bad thing. You just can’t stop eating them and you’ll most probably eat it in 2 minutes!
- Ideal for snacking and breakfast + easy, healthy, quick – Don’t have much free time in the busy, hectic morning, but want to make something healthier, easy, and quick with ingredients you already have? Then, this is definitely one of the best choices!
- Kids-Friendly – There’s no question that everyone in the family will love these, but especially kids! It’s just so enchanting enchanting! Fill them with lots of fresh fruit, and raw honey to enhance the taste!
- All you need to prepare them is a pan, a bowl, and a whisk—no special equipment is needed.
- You’ll only need everyday ingredients you probably already have in your pantry!
- Super healthy – This recipe doesn’t use all-purpose white flour, nor refined white sugar – it is entirely made out of whole wheat flour, non-dairy milk, eggs, and raw honey as a sweetener!
Ingredients You Need
Whole Wheat Flour – You can also make these pancakes with all-purpose flour, but I tend to avoid it. Whole wheat flour is a much better and healthier option! I guess you can also use some other gluten-free flour but keep in mind that the measurements may vary, so you’ll need to adjust the flour until you get a thicker consistency.
Egg – You’ll only need 1 larger egg at room temperature.
Dairy or non-dairy milk – I used homemade oat milk.
Banana – You’ll need 2 medium-to-large bananas. The ripper the better!
Honey (or maple syrup) – I am using organic, unsweetened raw honey. You can also use unsweetened maple or date syrup.
Butter – Makes the pancakes rich and moist
Baking powder – It’s actually an optional ingredient, but a bit of baking powder helps these to get fluffy around the edges!
Olive oil or lard – For greasing.
How To Make
Step 1: Start by slicing the bananas into medallions that are ⅓ inch thick. In a medium bowl, whisk an egg, salt it a bit if you prefer, and combine it with milk. Sweeten it with honey or maple syrup and add melted butter. After that, include the flour and baking powder, and stir until a pancake batter forms. Add in the sliced banana pieces and stir them carefully once again until the bananas are well into the batter making sure not to mash it!
Important note – Depending on the type of flour you’re using, you’ll need to adjust the amount of flour you’ll need. Don’t add the whole measure at once, start adding little by little stirring at the same time. In that way, you’ll more accurately estimate the needed amount. The batter must not the too liquid (otherwise the batter will spread while cooking at the pancakes may not turn out fluffy) or too thick. Aim for the golden middle way.
Step 2: Heat olive oil or lard on medium heat. After that, with a fork, pick those banana slices after coating them with pancake butter and place them onto a quickly greased skillet. Continue until the skillet is full, leaving a space of about one inch between each mouthful of pancake. Sauté till golden, then turn to cook the other side.
Pro tip: Don’t overcook the pancakes otherwise they may become too firm, and lose their softness! Wait until they reach that golden-brownish color and then flip to cook the other side as well.
Step 3: Take the little banana pancake pieces out of the skillet and transfer them to a dish once they are golden brown on both sides. If you’d like, you can use paper towels to line the plate and absorb oil. Continue until all of the banana slices and batter have been utilized. Have fun!
Topping Ideas
When it comes to toppings, this recipe for little pancakes is practically endless! Here are a handful that I suggest include!
- Raw honey, date syrup, or maple syrup
- Fresh Fruit: strawberries, blueberries, raspberries, blackberries, cherries…
- Whipped Cream
- Nut butter
- Butter with honey
Tips For The Ideas Mini Banana Pancakes (Bites)
- Be careful not to slice the bananas too thickly! To ensure that the pancake batter around the edge cooks smoothly, it is ideal to maintain the slices at ⅓ inch thick. The pancake batter around the borders won’t cook through if they are very thick.
- Eat them right away! Since bananas oxidize and may become somewhat brown in the middle, it is preferable to have banana pancake bits the same day they are cooked (I guess they’ll be eaten in a matter of 2 minutes XD). You may, however, store some and eat them the following day! For up to one day, keep it in the refrigerator in an airtight container.
Mini Banana Pancakes (Bites)
Ingredients
- 150-200 grams whole wheat flour (or other gluten-free flour) (see notes)
- 1 medium-sized egg
- 200-250 mL dairy or non-dairy milk
- 1 tbsp raw honey (maple syrup or date syrup)
- ½ tsp baking powder
- 2 tbsp melted butter (unsalted)
- 2-3 medium-to-large bananas
- salt (to taste)
- olive oil (or lard) (for greasing)
Instructions
- Start by slicing the bananas into medallions that are ⅓ inch thick. In a medium bowl, whisk an egg, salt it a bit if you prefer, and combine it with milk. Sweeten it with honey or maple syrup and add melted butter. After that, include the flour and baking powder, and stir until a pancake batter forms. Add in the sliced banana pieces and stir them carefully once again until bananas are well into the batter making sure not to mash it!
- Heat olive oil or lard on medium heat. After that, with a fork, pick those banana slices after coating them with pancake butter and place them onto a quickly greased skillet. Continue until the skillet is full, leaving a space of about one inch between each mouthful of pancake. Sauté till golden, then turn to cook the other side.
- Take the little banana pancake pieces out of the skillet and transfer them to a dish once they are golden brown on both sides. If you’d like, you can use paper towels to line the plate and absorb oil. Continue until all of the banana slices and batter have been utilized. Have fun!
