Mini Banana Pancakes
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!
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.
Tried this recipe?Let us know how it was!