Description
These Mini Whole Wheat Banana Pancakes are a wholesome and delicious breakfast treat made with ripe bananas, whole wheat flour, and eggs. Perfectly sized for snacking or serving to kids, they’re easy to whip up in just 20 minutes, packed with natural sweetness, and can be customized with sprinkles for a fun twist. Lightly cooked on the stovetop, these pancakes are fluffy, nutritious, and ideal for a quick, healthy start to your day.
Ingredients
Scale
Main Ingredients
- 1 Banana
- 2 Eggs
- 1 Cup Whole Wheat Flour
- 1/2 Cup Milk
Optional
- 2 Tablespoons Sprinkles
Instructions
- Blend the Batter: Add the banana, eggs, whole wheat flour, and milk into a blender. Blend on high speed for 30 seconds until the mixture is smooth and well combined.
- Mix in Sprinkles: Transfer the blended batter to a small bowl. If desired, stir in 2 tablespoons of sprinkles to add a fun colorful touch to the pancakes.
- Prepare the Skillet: Lightly grease a large skillet with oil or butter and heat it over medium-low heat to ensure even cooking without burning.
- Scoop Batter onto Skillet: Use a tablespoon to spoon small amounts of batter onto the skillet. Depending on your skillet size, you can cook 6 to 7 mini pancakes at once.
- Cook the Pancakes: Let the pancakes cook for 2 to 3 minutes or until bubbles start to appear on the surface. Flip each pancake and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve and Store: Continue cooking the remaining batter in batches. Serve the mini pancakes immediately while warm, or refrigerate or freeze them for later enjoyment.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- If the batter is too thick, add a little extra milk to reach your desired consistency.
- For dairy-free version, substitute milk with almond or oat milk.
- Store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat pancakes in a toaster or microwave before serving.
