Mini Banana Pancake Bites
Banana slices, coated in pancake batter, and pan fried to golden perfection. These mini banana pancake bites are mouth-watering, vegan, gluten free, and a family-friendly breakfast that everyone will 'go bananas' over!
Ingredients
Mini Banana Pancake Bites
- 4 bananas, sliced into ⅓ inch thick medallions
- 1 cup oat or almond milk
- 2 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 tablespoon vegan butter, for frying
Instructions
Mini Banana Pancake Bites
- Begin by slicing the bananas into ⅓ inch thick slices. Then, in a separate bowl, whisk together the oat or almond milk, maple syrup, baking powder, vanilla and cinnamon. Then, add the flour and mix until a pancake batter is formed.
- Bring a skillet to medium heat, add ½ tablespoon vegan butter and wait for it to sizzle and melt, stir in the pan until it's evenly coated. Then, use a fork to coat the banana slices in the pancake batter and immediately place into the hot buttered skillet. Repeat until you've filled the skillet (leaving about an inch of room between each pancake bite). Fry until golden and the flip.
- Once the pancake bites are golden on each side, remove them from the skillet and place onto a plate (option to line the plate with paper towel to soak up excess oil). Repeat until all of the bananas and pancakes are used. Enjoy immediately.
Video
Notes
Freezer friendly! Freeze any leftovers for up to 2-3 months and thaw in the fridge when you are ready to serve them.
Nutrition
Calories: 148kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 181mgPotassium: 225mgFiber: 3gSugar: 11gVitamin A: 163IUVitamin C: 5mgCalcium: 117mgIron: 1mg
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