Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 ripe banana, mashed
- 1 tablespoon melted butter or oil
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, egg, mashed banana, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined; batter should be slightly lumpy.
- Heat a nonstick skillet over medium heat; lightly grease.
- Drop small scoops (about 1 tablespoon) of batter to form mini pancakes. Cook 2-3 minutes per side until golden and puffed. Repeat with remaining batter.
- Serve warm with maple syrup and fresh fruit.
Notes
- If the batter seems thick, whisk in a splash of milk until you reach the desired consistency.
- For dairy-free, substitute dairy milk with almond milk and use a neutral oil.
- Freeze leftovers in a single layer; reheat in a skillet or microwave.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Method: Pan-fry on a nonstick skillet until golden on both sides
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (1/3 batch)
- Calories: 90 Kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
