If you're looking for a nutritious and delicious breakfast idea, you have to try these mini banana-stuffed pancakes! They're made with wholemeal flour, they're sugar-free and each serving counts as one of your 5-a-day!
These Mini banana Pancakes are ready in just 10 minutes using basic pantry ingredients! Fluffy, sweet, and stuffed with warm banana slices, they’re perfect for a healthy breakfast or a delicious sugar-free treat to satisfy your sweet tooth cravings.
Why make these Mini Banana Pancakes
These pancakes are easy to make and ready in just 10 minutes
Delicious moist and fluffy texture
Bursting with banana flavour
They're completely vegan
You won’t need any fancy equipment
They're made with readily available ingredients, most of which you’ll already have in your pantry
Perfect as a nutritious and delicious breakfast
perfect for a healthy snack
I’ve created a basic vegan pancake batter that's flavoured with a hint of vanilla exact, but you can experiment by adding additional flavours to the batter. Here are a few suggestions:
Cinnamon: Add ½ tsp of cinnamon to the batter to give the pancakes a lovely aroma and flavour.
Cardamom: Cardamom and banana go well together, so for a delicious twist, you can add ¼ tsp – ½ tsp ground cardamom to the batter.
Cacao powder: You can’t go wrong with a chocolate and banana combo. If you’d like to make chocolate and banana pancakes, add 2 tsp cocoa powder and 2-3 extra tablespoons of soya milk to the batter.
Lemon zest: Add ½ tsp lemon zest to the batter to give the pancakes a fresh, citrussy twist.
These mini pancakes taste delicious on their own, but if you want to take them to the next level, serve them with fruits and berries of your choice, and a generous drizzle of good quality maple syrup. You can also try serving them with a dollop of vegan yoghurt and some jam. Another lovely way you can serve them is with some peanut butter and a bit of jam on each mini pancake, kind of like sweet canapés.
Ingredients for Mini Banana Pancakes
Here’s everything you’ll need to make these pancakes:
Flour: I’ve used wholemeal flour, but brown flour or all-purpose flour would also work well.
Banana: make sure the bananas aren’t too ripe. If the bananas are too soft it’ll be difficult to get even slices out of them and they’ll lose their shape when you dip them into the pancake batter.
Plant-based milk: I’ve used soya milk for this recipe, but you can use any plant-based milk of your choice.
Sweetener: I’ve used erythritol in this recipe, but you can use any sweetener or sugar of your choice. If you’re using a sweetener, the level of sweetness will vary, so you’ll have to adjust the amount you add accordingly. You could also leave the sugar out completely.
Baking powder: The baking powder will help the pancakes to rise and will give it a soft and fluffy texture.
Apple cider vinegar: I’ve used apple cider vinegar for this recipe, but as an alternative, you could also white wine vinegar or lemon juice.
Vanilla extract: The vanilla extract will add a lovely flavour and aroma to the pancakes. You could add additional flavours to the pancake batter such as ground cinnamon or ground cardamom.
Oil: You’ll need a bit of oil to fry the pancakes. I’ve used sunflower oil, but any neutral tasting oil will do.
How to make Mini Banana Pancakes
To make the batter, sift the flour, sugar and baking powder into a large bowl and whisk them together. If you’re using wholemeal flour, don't throw away the husks caught in the sieve. The sifting is to remove any lumps not this valuable bran fibre so make sure you return it to the flour before continuing with the recipe.
In another bowl or jug whisk together plant-based milk, vanilla extract and apple cider vinegar, and let it sit for a minute or two.
Whisk the wet ingredients into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick. The consistency of this pancake batter should be a little thicker than a regular pancake batter. If the consistency is too runny the batter will not stick to the banana slices.
Heat a non-stick pan over medium-low heat. Grease with a little amount of oil.
Drop the banana slices into the pancake batter and gently stir until the banana slices are evenly coated. Use a fork to fish out the coated banana slices and gently drop them into the heated pan. Work in small batches of about 5-6 pancakes to prevent them from burning.
Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same time as the first side. Transfer to a plate and keep warm until the remaining batter is used up. These pancakes are best served warm, so serve them right away with a drizzle of maple syrup and any other toppings of your choice.
How to store Mini Banana Pancakes
These pancakes are best served fresh, but if you don’t want to serve them right away, they can be stored in the freezer for up to a month. Freeze in airtight containers with layers of non-stick parchment paper separating the layers. To reheat, defrost the pancakes then place on a plate and microwave for 10-15 seconds or more until warm.
Don’t overwork the batter as this will result in tough, chewy pancakes! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick pan to stop pancakes sticking and don't cook the pancakes on a high heat.