Pancakes are a beloved weekend treat. But they can be easy enough to make during the week, too. I know, I know: Weekday mornings can feel rushed, and the last thing you think you have time for is making pancakes for your kids or yourself. But that’s why I love these mini banana ones. A few ripe bananas on your counter means little pancakes in no time.
I prefer using almond flour or coconut flour to make these pancakes grain-free. And with no added sugar, you can feel good about feeding them to your little ones. Instead of pure maple syrup, get creative with healthy toppings. Try nut butters, melted and drizzled on the pancakes and topped with fresh berries or sliced banana. If you only have frozen berries, heat them on the stove until syrupy and drizzle on the pancakes. Talk about #breakfastgoals.
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Ingredients:
- 2 ripe bananas
- 2 eggs
- ½ tsp. baking soda
- ¼ cup flour of choice (I prefer coconut flour or almond flour)
- Pinch of salt
- ½ tsp. vanilla (optional)
- Optional toppings: pure maple syrup, melted nut butter, fresh or frozen berries, slice banana, coconut flakes.
Instructions:
- Before peeling, mash the bananas in the peel with your hands. Then peel and place the mashed bananas in a bowl. With a fork or a whisk, continue to mix the bananas until only a few lumps remain. You can also do this in a food processor.
- Add in the egg, baking soda, flour of choice, salt, and vanilla, if using. Mix to fully combine. The batter should be a little thick but still a batter-like consistency.
- Spray a small nonstick skillet with non-stick spray, or use coconut oil to coat skillet. Heat over medium-low to medium heat.
- With a cookie scoop or a tablespoon, scoop batter, 1 or 2 at a time on the skillet. Press the batter down slightly to form a pancake shape. These will not spread much when cooking. Cook for 1–2 minutes, then flip and cook on the other side for 1–2 minutes. Place on a plate and repeat for remaining pancakes.
- Top with desired toppings.
- Store any remaining pancakes in the refrigerator for the week or in your freezer for up to a month.
Yields: 9–10 mini pancakes
