Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Whole Wheat Banana Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 22 mini pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Whole Wheat Banana Pancakes are a delightful and nutritious breakfast option, combining the natural sweetness of ripe bananas with wholesome whole wheat flour. Easy to prepare and perfect for kids or a quick meal, these pancakes can be enjoyed plain or with fun sprinkles mixed in for an extra touch of joy.


Ingredients

Scale

Main Ingredients

  • 1 Banana
  • 2 Eggs
  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Milk

Optional

  • 2 Tablespoons Sprinkles


Instructions

  1. Blend Ingredients. Add banana, eggs, whole wheat flour, and milk to a blender. Blend on high for 30 seconds until the batter is smooth and lump-free, ensuring a consistent texture.
  2. Mix in Sprinkles. Transfer the batter from the blender into a small bowl, then gently fold in the sprinkles if you choose to use them, adding a fun colorful twist to your pancakes.
  3. Prepare Skillet. Lightly grease a large skillet with butter or oil and heat it over medium-low heat. This ensures even cooking without burning the pancakes.
  4. Pour Batter. Using a tablespoon, scoop the batter onto the skillet. Depending on the size of your skillet, you should be able to fit about 6 to 7 mini pancakes per batch for efficient cooking.
  5. Cook Pancakes. Allow the pancakes to cook for 2 to 3 minutes until bubbles start to appear on the surface. Then, flip each pancake carefully and cook for another 2 to 3 minutes until golden brown on both sides.
  6. Repeat and Serve. Continue cooking the remaining batter in batches until all pancakes are made. Serve them immediately warm, or store in the refrigerator or freezer for later enjoyment.

Notes

  • Use ripe bananas for a naturally sweet flavor and smoother batter.
  • Adjust milk quantity if batter seems too thick or thin to achieve pancake batter consistency.
  • For a dairy-free version, substitute milk with almond or oat milk.
  • These mini pancakes are perfect for portion control and kid-friendly servings.
  • Reheat pancakes in a toaster or skillet to maintain crispness.
  • Optional sprinkles add color and fun but can be omitted for a healthier option.