These banana pancakes are so much fun – pancakes but but in miniature form! Fruity and light, they’re great for snacks, children and party foods.
You know I’ve really fallen in love with eggless pancakes. I first experimented with eggless pancakes when I couldn’t find any eggs in the shops (cough – Covid – cough). But necessity is the mother of invention! I soon found that I almost preferred them without eggs; I find they can be even lighter and fluffier. And even better it’s one less ingredient needed.
These banana pancakes take just minutes to whip up and a few more minutes to cook.
With a lovely slice of banana in the middle and a fluffy pancake coating, these banana pancakes are a really fun and light snack. Pancakes are perfect for breakfast, lunch or dinner (hello, pancake day anyone?) but they can be a little large and filling to enjoy as a snack. These mini banana pancake bites perfectly fill that gap, now pancakes can be enjoyed at any time of day!
- 2 bananas, sliced into thin disks (no more than 1cm)
- 100g self raising flour
- 1 tbsp baking powder
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 200ml milk
To a bowl add your flour, baking powder, cinnamon and ginger. Slowly pour in the milk whilst whisking, once all the milk is poured in keep whisking until your batter is smooth. You don’t want lumpy pancake batter!
Now tip in your banana slices and carefully stir until they’re all well coated.
Heat up your frying pan on low-medium heat and add a little butter or oil to the pan – only enough to grease. A handy tip is to add some butter to a piece of kitchen towel, then you can whizz this around the pan to grease it up without using too much.
Using a spoon or fork, take pieces of the battered banana slices and add to the pan, spacing evenly and being sure not to overload the pan, or the banana pancakes will stick together!
The banana pancakes should be ready to flip in 60 seconds; or when they look a rich golden brown underside. Use a spatula or fork to turn them over (flipping isn’t so effective on such mini pancakes!)
Repeat until all of your banana pancakes are cooked. You can keep those cooked earliest warm by keeping in the oven at 50c.
Banana Pancake Bites
- Chopping board
- Weighing scales
- Measuring jug
- Frying Pan
- 2 Bananas
- 100g self raising flour
- 1 tsp Baking powder
- 1.5 tsp Cinnamon
- 1 tsp Ginger
- 100 ml Milk
- Slide your bananas widthways into 1cm disks.
- Add your flour, baking powder, cinnamon and ginger to a bowl and slowly pour in your milk whilst whisking. Whisk until a smooth batter has formed.
- Add your banana slices to the pancake batter and carefully stir until all covered.
- Heat a frying pan on low-medium heat and grease. Add a few banana pancake slices to the pan, allowing plenty of space between and fry for 60 seconds on each side or until golden brown.
More pancake recipes
Love pancakes? Me too. That’s why I have lots of delicious recipes to try out! Check out my other pancake recipes here:
Ideas for enjoying banana pancake bites
I think this is such a fun recipe, you can do all sorts with these and apply them to lots of different settings:
- Children’s snack: Great as a snack for little ones as they’re much less daunting to tackle than a regular sized pancake.
- Pancake cereal: this has gained a lot of popularity recently; simply add your little banana pancake bites to a bowl and top with milk and fruit.
- Afternoon tea: I think these are great for afternoon teas.
- Canapés: why not top with whipped cream and fruit and you’ve got yourself a sweet blini! (check out how similar they are)
- Pancake fruit salad: These banana pancake bites would be amazing in a breakfast spread, tipped into bowl with fresh raspberries and strawberries.
Toppings and dips for banana pancakes
Because these are bite sized I think they’re really fun to serve with a dipping sauce, rather than the usual drizzle you’d have for a regular sized pancake. Why not try serving with a bowl or honey, Nutella, or fruit coulis?
Can these banana pancakes be vegan?
Yes, they sure can! Because this recipe is eggless it is easy to adapt. Simply by switching out the milk for a plant-based alternative such as almond, oat (I love oatly) or coconut milk, your pancakes will become a vegan friendly snack.
Can these banana pancakes be gluten free?
This recipe as it stands is not gluten free, however there are many gluten free flours which you can switch like-for-like to make this recipe suitable to coeliacs. This flour gets some great reviews.
Can these banana pancakes be stored?
I would strongly recommend eating these banana pancakes fresh, as the flavours and textures are absolutely best enjoyed hot off the pan. However, if you really wanted to, you could keep these in an air tight container for a couple of days.
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