Easy and adorable mini banana stuffed pancakes that caramelize deliciously as they cook. Great for a weekend breakfast or a dessert!
What you will need for the pancakes
Ingredients
- 2-3 bananas: use bananas that are just a tiny bit spotty. Using bananas that are too soft will make the pancakes fall apart. If they are not ripe enough, they won't taste as sweet and won't caramelize as nicely.
- ¼ cup oat flour: oat flour is just ground up oats. You can either make your own by grinding up oats in a blender, or you can buy oat flour at pretty much any grocery store. This is a brand I like to use.
- ¼ cup whole wheat flour: I love using whole wheat flour because it makes the pancakes fluffy, but you can easily swap this for a 1:1 gluten free flour that is made for baking. Even swapping the whole wheat flour for more oat flour will work, but the pancakes will be less fluffy.
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar: I like using coconut sugar because of the unique flavor it has and because it has a lower glycemic index. However, you can use any type of granulated sugar that you have on hand. Do make sure you use granulated sugar, however, and not a liquid one like maple syrup. Otherwise, the consistency will not be the same.
- ½ tablespoon coconut oil: if you do not like the taste of coconut, use an unscented coconut oil. You can also use vegan butter, or another kind of oil if you prefer.
- ½ tablespoon peanut butter: I like the natural peanut butter that only contains peanuts and salt as the ingredients. Regular peanut butter will work as well for this recipe though.
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- dash of salt
- ⅔ cups dairy free milk: any dairy-free milk will work for this recipe. I like to use oat or soy.
How to make the pancakes
To a large bowl, combine the flour, baking powder, sugar, oil, peanut butter, vanilla, cinnamon, salt, and dairy free milk.
Combine them well.
Slice the banana. I sliced mine pretty thin, so that the mini pancake can bake well on both sides.
Add the banana slices to the batter.
Gently stir them in so that they are fully covered in batter. Be careful not to break them.
Add some coconut oil to a pan and turn it on to medium heat.
Then, gently remove each banana pancake from the batter and place it on the pan. Fit as many as you can on the pan.
Cover the pan with a lid and cook for about a minute. This part is optional, but when the heat is trapped, it helps the top of the pancakes cook faster.
After about a minute (these cook pretty quick bc they are small), then flip each pancake with a fork. (Start flipping in the order in which you put down the pancakes. For example, flip the first pancake you put on the pan first, then the second and so on. This is so that the pancakes cook for an even amount of time and some don't burn while you are flipping the others).
Cook the pancakes on the other side for about a minute. Then remove from the pan and repeat this with the rest of the pancakes.
Top the pancakes with maple syrup, powdered sugar, and fresh bananas. Enjoy!
Video
If you liked this recipe, you might also like these other vegan pancake recipes:
- caramelized banana pancakes
- chocolate protein pancakes
- chocolate chip pancakes
- apple pancakes with caramelized apple topping
Mini Banana Stuffed Pancakes
Ingredients
Ingredients
- 2-3 bananas
- ¼ cup oat flour
- ¼ cup whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar
- ½ tablespoon coconut oil
- ½ tablespoon peanut butter
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- dash of salt
- ⅔ cups dairy free milk
Instructions
Directions
- To a large bowl, combine the flour, baking powder, sugar, oil, peanut butter, vanilla, cinnamon, salt, and dairy free milk. Combine them well.
- Slice the banana. I sliced mine pretty thin, so that the mini pancake can bake well on both sides.
- Add the banana slices to the batter. Gently stir them in so that they are fully covered in batter. Be careful not to break them.
- Add some coconut oil to a pan and turn it on to medium heat. Then gently remove each banana pancake from the batter and place it on the pan. Fit as many as you can on the pan.
- Cover the pan with a lid and cook for about a minute. This part is optional, but when the heat is trapped, it helps the top of the pancakes cook faster.
- After about a minute (these cook pretty quick bc they are small), then flip each pancake with a fork. (Start flipping in the order in which you put down the pancakes. For example, flip the first pancake you put on the pan first, then the second and so on. This is so that the pancakes cook for an even amount of time and some don't burn while you are flipping the others).
- Cook the pancakes on the other side for about a minute. Then remove from the pan and repeat this with the rest of the pancakes.
- Top the pancakes with maple syrup, powdered sugar, and fresh bananas. Enjoy!
Video
Nutrition
How to store these/ how long do they last?
I highly recommend eating these right after making them. Because bananas do not do well once they have been peeled, these will not taste great if you try and store them in the fridge for more than a few hours.
Ash
LIFE-CHANGING!!! I love banana pancakes and I NEVER would have thought of simply breading the banana slices to make little bites like this. They were sooooo delicious and a big hit with my family too. These are definitely going to be a staple in our house. Thanks for sharing!
Gaby Dimova
Reading this made my day!! I am so happy that you and your family enjoyed them 🙂