For an adorable breakfast, nothing is more satisfying and sweeter than Mini Banana Pancakes, full of whole banana slices suspended in a healthy gluten-free batter!
What is it with our obsession with tiny, cute things? Tiny cooking video trends are on the rise, mini appetizers are loved during cocktail hour. It seems like we cannot get enough tiny foods!
For your kiddos or brunch party, make these sweet Mini Banana Pancakes, made with a homemade pancake batter, slices of fresh banana, and topped with powdered sugar and real maple syrup. Quick, easy, and tasty, these tiny cakes will delight your morning taste buds!
How to Stuff Pancakes
The best part about these tiny pancakes is that each one has a small banana slice right in the center. This gives great texture and a lovely sweetness to the pancakes. While these mini pancakes are stuffed with bananas, you really could stuff your cakes with any filling!
Simply slice your bananas ahead of time. When pouring your batter into a pan, use only 2 tablespoons for each pancake initially. Lightly press one banana slice into the center of each mini pancake. Top with enough batter to cover the banana slice and flip. That’s it!
If you wish to use another filling, such as chocolate hazelnut spread, simply dollop 1 teaspoon of spread in the middle of each mini pancake, then top with a bit more batter (the same as you would above.) Then flip, cook for a minute on the other side, and serve your stuffed mini pancakes!
Ingredients in Mini Banana Pancakes
- 2 tablespoons white sugar
- 2 tablespoons melted butter, plus more for cooking
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free baking flour
- ¼ teaspoon xanthan gum (optional – omit if your flour has xanthan gum)
- 2 teaspoons baking powder
- ¾ cup oat milk (or milk of choice)
- 2 large bananas, sliced into ½-inch slices
- Maple syrup, for serving (optional)
How to Make Mini Banana Pancakes
In a large bowl, whisk the sugar, melted butter, and egg until well combined. Add the vanilla and mix.
To the same bowl, add the flour, xanthan gum (if using), baking powder, and milk. Whisk until a thick batter forms.
Add a pat of butter to a nonstick skillet over medium-low heat. Swirl to coat the pan. Add 1 tablespoon of batter to make each mini pancake, about 3-4 at a time. Add one banana slice to the center of each pancake and top with 1/2 tablespoon of additional batter.
After 2-3 minutes of cooking on the first side, flip and cook for 1 minute on the other side. Continue with the rest of the batter and banana slices.
Serve with maple syrup and additional banana slices if desired.
Mini Banana Pancakes
Ingredients
- 2 tbsp white sugar
- 2 tbsp melted butter, plus more for cooking
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free baking flour
- 1/4 tsp xanthan gum (optional – omit if your flour has xanthan gum)
- 2 tsp gluten-free baking powder
- 3/4 cup oat milk (or milk of choice)
- 2 large bananas, sliced into 1/2-inch slices
- Maple syrup, for serving (optional)
Instructions
- In a large bowl, whisk the sugar, melted butter, and egg until well combined. Add the vanilla and mix.
- To the same bowl, add the flour, xanthan gum (if using), baking powder, and milk. Whisk until a thick batter forms.
- Add a pat of butter to a nonstick skillet over medium-low heat. Swirl to coat the pan. Add 1 tablespoon of batter to make each mini pancake, about 3-4 at a time. Add one banana slice to the center of each pancake and top with 1/2 tablespoon of additional batter.
- After 2-3 minutes of cooking on the first side, flip and cook for 1 minute on the other side. Continue with the rest of the batter and banana slices.
- Serve with maple syrup and additional banana slices if desired.
