Mini Banana Pancakes
These petite pancakes, often no larger than a few inches in diameter, are golden brown and perfectly round – easy for babies as young as 9 months old to grab and eat!
You only need 10 minutes and less than 10 ingredients to serve this delicious and healthy meal. The aroma of sweet banana wafts from the pancakes, tantalizing the senses even before the first bite.
If you love soft and warm banana stuffed pancakes that are bite-sized then this is the recipe for you! These mini banana pancakes make the perfect gluten free breakfast, lunch or snack idea that the entire family will love.
Slices of ripe banana might be nestled into the pancake batter, offering a burst of fruity flavor in every bite. The edges are delicately crisp, while the centers remain soft and pillowy.
Why you will love this recipe
- These mini banana pancakes are so soft, gooey, fluffy and warm
- This mouthwatering recipe takes minimal ingredients
- These easy pancakes come together in less than 10 minutes
- This recipe is perfect for breakfast, lunch, dinner or a snack
- My toddler loves them and it’s the perfect size for little hands
- This recipe is gluten free and can be made dairy free
- The pancakes are easy to store and reheat making it a great meal prep recipe
What are mini banana pancakes?
Mini banana pancakes are slices of bananas coated in pancake batter that are pan fried to golden brown. It’s a family-friendly breakfast and snack that are so cute and fun! This would make such a fun weekend brunch or easy weekday breakfast option.
Ingredients and substitutions
- Banana – a ripe but still firm banana sliced into 1/2-inch circles
- Almond flour – you may use all purpose flour
- Tapioca flour
- Baking soda
- Milk – you may use dairy-free milk like almond milk
- Egg
- Avocado oil spray – you may use avocado oil, butter, or olive oil
How to make mini banana pancakes
- In a medium-sized bowl, add almond flour, tapioca flour and baking soda then whisk together. Afterwards, add the milk and egg and mix until pancake batter is formed.
- Slice the bananas into ½ inch thick slices. One by one, dip the banana slices in the batter until it is completely covered. Make sure not to over crowd.
- On a large pan over medium heat, spray avocado oil spray to then use a fork to place onto the pan. Repeat until you’ve filled the pan, making sure they are evenly spaced about an inch, and each mini pancake is not touching. Cook for about 1 to 2 minutes or until golden then flip.
- Cook for another 1 to 2 minutes until the second side is golden. Enjoy immediately.
How to serve and store
The mini banana pancakes are delicious by themselves but would be AMAZING if you added peanut butter, maple syrup, honey, Nutella or cinnamon sprinkled on top.
You could serve with Berry Good Smoothie or Watermelon Smoothie – which both recipes are available in my ebook! This recipe would make a fun weekend brunch with bacon and eggs and a variety of berries like strawberries, blackberries, raspberries or blueberries.
Store in an airtight glass container for up to 3 days in fridge or up to 3 months in the freezer. To reheat, place on pan with some oil or butter for a few minutes. You can also set them on microwave-safe dish and heat for 30 seconds in the microwave or you can reheat in the air fryer for 30 seconds.
Frequently Asked Questions
- Can you make this for meal prep? While I think they’re at it’s best right off the pan, you could definitely make more and store in fridge for a few days.
- Can I freeze the mini banana pancakes? Yes! You may freeze in airtight container or bag for up to 3 months.
- Why do my banana pancakes fall apart? You might be not letting them cook long enough. Leave in pan until you see that they are golden brown to a brown color.
- Can bananas be too ripe for banana pancakes? I don’t think bananas can be too ripe for this recipe. I actually think overripe bananas could make them even better than not ripe enough bananas!
If you love this recipe, you should try:
- Banana Spinach Muffins
- Chicken Mushroom and Gruyere Egg Muffin
- Apple Cinnamon Waffles
- Pumpkin Spice Waffles
Mini Banana Pancakes
Ingredients
- 2 banana preferably ripe
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/2 tsp baking soda
- 1/4 cup milk
- 1 egg
- avocado oil spray
Instructions
- In a medium-sized bowl, add almond flour, tapioca flour and baking soda then whisk together. Afterwards, add the milk and egg and mix until pancake batter is formed.
- Slice the bananas into ½ inch thick slices. One by one, dip the banana slices in the batter until it is completely covered. Make sure not to over crowd.
- On a large pan over medium heat, spray avocado oil spray to then use a fork to place onto the pan. Repeat until you’ve filled the pan, making sure they are evenly spaced about an inch, and each mini pancake is not touching. Cook for about 1 to 2 minutes or until golden then flip.
- Cook for another 1 to 2 minutes until the second side is golden. Enjoy immediately.
