Mini Banana Pancake Bites Recipe

Introduction

Mini Banana Pancake Bites are a delightful twist on classic pancakes, perfect for a quick snack or a fun breakfast. These bite-sized treats combine the natural sweetness of bananas with a fluffy, cinnamon-spiced batter for a delicious and easy-to-make dish.

Ingredients

• 4 bananas, sliced into 1/3 inch thick medallions
• 1 cup oat or almond milk (regular milk also works)
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 cup regular or gluten free all purpose flour
• 2 tbsp butter, for frying (regular or vegan butter will work)

Instructions

1. Step 1: Slice the bananas into 1/3 inch thick medallions and set aside.
2. Step 2: In a bowl, whisk together the milk, maple syrup, baking powder, vanilla extract, and cinnamon until well combined.
3. Step 3: Add the flour to the wet ingredients and mix until a smooth pancake batter forms.
4. Step 4: Heat a skillet over medium heat and add 1/2 tablespoon of butter. Let it melt and coat the pan evenly.
5. Step 5: Use a fork to dip each banana slice into the batter, making sure it is fully coated.
6. Step 6: Place the coated banana slices into the skillet, leaving about an inch of space between each. Fry until golden brown, then carefully flip to cook the other side.
7. Step 7: Once both sides are golden, remove the pancake bites from the skillet and place them on a plate. Optionally, line the plate with paper towels to absorb excess oil.
8. Step 8: Repeat the frying process until all banana slices and batter are used. Serve immediately and enjoy!

Tips & Variations

• Use ripe bananas for the best natural sweetness and flavor.
• Try adding a pinch of nutmeg or ground ginger for extra warmth.
• Swap maple syrup for honey or agave nectar if preferred.
• For a gluten-free version, use certified gluten-free all-purpose flour.
• Serve with fresh berries, yogurt, or a drizzle of chocolate sauce for added indulgence.

Storage

Store any leftover mini banana pancake bites in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or use a toaster oven to maintain their crispiness. These pancake bites are best enjoyed fresh but can be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cow’s milk instead of oat or almond milk?

Yes, regular cow’s milk works perfectly fine in this recipe and will yield similar results.

Can I make this recipe vegan?

Absolutely. Use a plant-based milk such as almond or oat milk and swap the butter with a vegan alternative for frying.

Mini Banana Pancake Bites Recipe

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★★★★★

4.5 from 97 reviews

• Author: lina
• Total Time: 25 minutes
• Yield: About 24 mini banana pancake bites 1x
• Diet: Vegetarian

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Description

Delightful mini banana pancake bites that are easy to make and perfect for a quick breakfast or snack. These bite-sized pancakes are fluffy, sweetened naturally with bananas and maple syrup, and cooked to a golden brown perfection in a skillet.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 4 bananas, sliced into 1/3 inch thick medallions
• 1 cup oat or almond milk (regular milk also works)
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 cup regular or gluten free all purpose flour

For Frying

• 2 tbsp butter, for frying (regular or vegan butter will work)

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Instructions

1. Prepare the bananas and batter: Begin by slicing the bananas into 1/3 inch thick medallions. In a separate mixing bowl, whisk together the milk, maple syrup, baking powder, vanilla extract, and cinnamon until well combined. Gradually add the flour and stir until a smooth pancake batter forms.
2. Heat the skillet and melt butter: Place a skillet over medium heat and add 1/2 tablespoon of butter. Allow it to melt and sizzle, then swirl the pan to coat the surface evenly with melted butter.
3. Coat banana slices with batter and cook: Using a fork, dip each banana slice into the pancake batter, ensuring it is well coated. Immediately place the coated banana slices into the hot skillet, arranging them with about an inch of space between each bite for even cooking.
4. Fry until golden and flip: Cook the mini pancake bites until the bottoms turn golden brown, then carefully flip each bite to cook the other side until equally golden and cooked through.
5. Remove and repeat: Once cooked, transfer the pancake bites to a plate lined with paper towel to absorb any excess oil. Repeat the process with the remaining banana slices and butter, adding more butter as needed. Serve the mini banana pancake bites immediately for the best taste and texture.

Notes

• Use gluten-free flour to make this recipe gluten-free.
• Vegan butter and plant-based milk make this a vegan option.
• Keep the heat at medium to avoid burning the pancake bites before they are cooked through.
• Serve with additional maple syrup or fresh fruit for extra flavor.
• These bites are best eaten fresh but can be stored in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: Banana Pancakes, Mini Pancakes, Breakfast Bites, Quick Breakfast, Maple Syrup Pancakes