These easy Banana Pancake Bites have quickly become one of our favorite pancake recipes! It’s a great way to use up ripe bananas, kids love them, and it’s a really fun recipe for a healthy weekend breakfast!
I think at this stage, we’re all familiar with the fantastic viral banana pancake recipe that circulated a few years ago ( bananas and egg mashed together to make a sweet pancake). Well, these have a similar flavor and are as simple to make, and so cute! As the banana cooks, it develops a delicious, sweet caramel flavor that almost tastes like there is brown sugar in the recipe. They also have this crispy bite to them that is so satisfying and moreish! I hope you enjoy them as much as we do!
I like to use a thickened Swedish Pancake Batter for this recipe; it's also a great recipe for using up sourdough discard if you have a sourdough starter, just reduce the amount of milk. You can also just as easily use your favorite pancake batter or pancake mix!
INGREDIENTS
2 Ripe bananas – count on 1 banana per person and double the batter if making more.
40g /1/3 Cup all- purpose flour – for gluten-free pancakes, you can substitute with gluten-free flour such as oat flour.
1 Large egg
50ml / 1/4 cup Whole milk – you can also use plant base milk, such as oat milk if you prefer
Butter for frying – I love the flavor of salted butter, but you can easily use unsalted butter or coconut oil for frying.
Optional:
1/4 tsp Vanilla powder – you can, of course, use vanilla extract, also.
To make vegan banana pancake bites, omit the egg in this recipe and use a palant based milk and coconut oil for frying instead of butter.
You will need:
A handheld beater is helpful, but a whisk will also do.
A Large nonstick skillet. It’s best to enjoy these mini banana pancakes hot from the pan and using a large pan allows you to cook more pancakes at the same time.
METHOD
1. Beat the egg together with the whole milk in a large bowl.
2. Sift the flour and vanilla powder in a medium bowl.
3. Add the dry ingredients to the wet ingredients and mix at medium speed or whisk to combine thoroughly.
-Rest the batter for 20 minutes.
If you feel your batter is too thick you can always add another splash of milk.
5. Peel and slice bananas.
4. Heat the pan to medium heat and add a small amount of butter or coconut oil to the skillet.
5. Dip banana slices in batter.
Avoid adding too many banana slices to the batter at the same time. Depending on how ripe your banana is, it can get tricky to seperate the banana rounds without them getting mushy.
Use a fork to lift banana slices out of the batter, pausing to allow excess batter to run off the banana.
Try not to rush this step. It can take a moment for the batter to drip off the banana. Otherwise you might end up with pancakes that look like this one above! Still delicious but not as attracive as the small pancakes with neat edges..
Fry each pancake for 2-3 minutes or until golden brown.
Flip the pancake to cook the other other side.
Cooked pancakes are best enjoyed hot and can be kept warm on a baking sheet in a warm oven on a medium-low heat to keep their crunch.
Top Tip: Use any left over batter to make Mini Pancakes, so much fun!
SERVING SUGGESTIONS
These mini banana pancake bites can be eaten as breakfast, snacks, or as a sugar free dessert! They are quite sweet as they are, and we enjoy them served with fresh berries or chopped fruit.
If you’d like a simple, sweeter treat, you can also add a drizzle of maple syrup, or why not some honey butter? Heat equal amounts of butter and honey and mix to combine thoroughly for a delicious and quick sauce!
But they are really yummy, served with vanilla ice cream and some chocolate peanut butter sauce!
Masala Concentrate added to melted butter creates a delicious and festive flavored sauce!
VARIATIONS TO TRY
Why not shake up the flavors in the batter by adding some orange zest or a teaspoon cinnamon powder?
I have, on occasion, dipped banana slices in sourdough discard with great results!
STORAGE
Store any leftover pancakes in an airtight container in the refrigerator. Unfortunately, these pancakes don’t freeze well, in my experience, and are best enjoyed straight from the pan!
Shopping for a pancake pan? Here's this de Buyer Pan has captured my heart!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
If you’re into tiny things – this easy recipe for Mini Pancakes makes great pancake cereal!
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
Whether you’re a budding potter or simply looking for a new recipe, I hope you’ll join the Potter in the Wild community!
Mini Banana Pancake Bites
These Mini Banana Pancake Bites are agreat way to use up ripe bananas, kids love them, and it’s a really fun recipe for a healthy weekend breakfast or sugar-free dessert!
Ingredients
- 2 Ripe bananas – count on one banana per person and double the batter if making more.
- 40g /1/3 Cup all- purpose flour – for gluten-free pancakes, you can substitute with gluten-free flour such as oat flour.
- 1 Large egg
- 50ml / 1/4 cup Whole milk – you can also use plant base milk, such as oat milk if you prefer
- Butter for frying – I love the flavor of salted butter, but you can easily use unsalted butter or coconut oil for frying.
- Optional:
- 1/4 tsp Vanilla powder – you can, of course, use vanilla extract, also.
Instructions
1. Beat the egg together with the whole milk in a large bowl.
2. Sift the flour and vanilla powder into a medium bowl.
3. Add the dry ingredients to the wet ingredients and mix at medium speed or whisk to combine thoroughly.
-Rest the batter for 20 minutes.
The batter should be quite thick, but if you feel it is too thick, you can always add another splash of milk.
5. Peel and slice bananas.
4. Heat the pan to medium heat and add a small amount of butter or coconut oil to the skillet.
5. Dip banana slices in batter.
Avoid adding too many banana slices at the same time. Depending on how ripe your banana is, it can get tricky to seperate the banana rounds without them getting mushy.
Use a fork to lift banana slices out of the batter, pausing to allow excess batter to run off the banana.
Fry each pancake for 2-3 minutes or until golden brown.
Flip the pancakes to cook the other other side.
Cooked pancakes are best enjoyed hot and can be kept warm on a baking sheet in the oven on a medium-low heat to keep their crunch.
Notes
Store any leftover pancakes in an airtight container in the refrigerator. Unfortunately, these pancakes don’t freeze well, in my experience, and are best enjoyed straight from the pan!
Leave a Reply