Mini Oat Banana Pancakes
These bite-sized pancakes are just banana slices coated in pancake batter. That’s it. That’s all. They’re flavorful, fun, and not only do I love them but my grandkids love them beacause they are so easy to pick up with their little fingers.
I feel like anything bite-sized makes a recipe feel special. They look impressive, but are really easy to make. These are also perfect for a celebration breakfast, brunch, or as a kid’s mid-morning or afternoon snack.
Guess what else? If you like to meal prep breakfast for weekdays, these are a good option because they freeze well. Just pull them out to thaw the night before and you’re ready to roll.
These mini pancakes are mouth-watering and can be made vegan and gluten free! The recipe below uses healthy ingredients but feel free to make these using any standard pancake recipe or mix.
I think everyone is going to go “bananas” over these.
- 1½ cups oat flour (150g)
- 3 teaspoons baking powder
- 1 cup unsweetened almond milk
- 1 egg (or flax egg for #vegan)
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla
- 2 - 3 sliced bananas, ½ inch wide
- n a large bowl combine the flour and baking powder.
- In another bowl beat the egg with the maple syrup, almond milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and mix until completely smooth using a spoon or an electric mixer.
- Slice bananas.
- Lightly grease a large pan or griddle with your choice of olive, coconut oil or butter and heat to medium-high heat.
- Using a fork, quickly dip each banana slice into the batter and place onto the pan/griddle and cook until bubbles begin to appear, then flip and cook another 1-2 minutes on the other side until lightly browned.
- Serve warm pancakes with fruit, maple syrup, or any other toppings you like.
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