• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie World Recipes
  • About
  • Recipes
    • Breakfast
    • Meals
    • Desserts
    • Side Dishes
    • Sauces, Dips & Jams
    • Holiday Specials
  • Contact
  • Social
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Social
  • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Social
    • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • A hand holding up a slice of dairy free cornbread topped with maple butter.
      Tender & Sweet Dairy-Free Cornbread
    • A bowl of one pot vegan chili topped with vegan sour cream, avocado, and tortillas.
      One-Pot Vegan Chili
    • A vegan panna cotta with some bites taken to show the inside of the dish.
      Vegan Panna Cotta
    • A piece of vegan coconut cake with frosting on top on a plate with a bite missing.
      Vegan Coconut Cake
    • A slice of 2 ingredient cake on a white plate.
      Super Easy 2 Ingredient Cake
    • A glass of coffee mousse garnished with whipped cream and coffee beans.
      Coffee Mousse
    • A slice of dairy free pumpkin pie on a plate.
      Dairy Free Pumpkin Pie
    • Two scoops of vegan pistachio ice cream on a cone.
      Creamy Vegan Pistachio Ice Cream
    • Two scoops of coconut sorbet on a sugar cone.
      Tropical Coconut Sorbet
    • An apple cinnamon roll held up over a baking dish of more.
      Warm and Gooey Apple Cinnamon Rolls
    • A vegan pumpkin oatmeal cookie with chocolate chips and flaky salt held up in two fingers.
      Chewy Vegan Pumpkin Oatmeal Cookies
    • A vegan mug cake topped with ice cream and strawberries ready to eat.
      5-Minute Vegan Mug Cake
    Home » Recipes » Breakfast

    Mini Banana Stuffed Pancakes

    Published: May 22, 2022 by Gaby Dimova · This post may contain affiliate links · 2 Comments

    56 shares
    • Share
    • Tweet
    Jump to Recipe

    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

    Gaby Dimova
    Easy and adorable mini banana stuffed pancakes that caramelize deliciously as they cook. Great for a weekend breakfast or a dessert!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 people
    Calories 330 kcal

    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

    Calories: 330kcalCarbohydrates: 58gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 285mgPotassium: 669mgFiber: 6gSugar: 21gVitamin A: 387IUVitamin C: 16mgCalcium: 252mgIron: 2mg
    Keyword vegan pancakes
    Tried this recipe?Let us know how it was!

    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.

    More Breakfast

    • A bowl of savory vegan oatmeal topped with veggies and avocado.
      Savory Vegan Oatmeal 
    • A hand with pink nail polish holding up a vegan oatmeal cookie.
      Vegan Oatmeal Cookies with Chocolate Chips
    • A hand holding up a lemon blueberry scone over a batch on the counter below.
      Lemon Blueberry Scones
    • A hand holding up a raspberry white chocolate scone with pink frosting and a raspberry on top.
      White Chocolate Raspberry Scones
    56 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      5 from 10 votes (9 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ash

      August 01, 2022 at 2:16 am

      5 stars
      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!

      Reply
      • Gaby Dimova

        September 29, 2022 at 11:14 pm

        Reading this made my day!! I am so happy that you and your family enjoyed them 🙂

        Reply

    Primary Sidebar

    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

    More about me →

    Popular

    • baked oatmeal eye level view with apples on top
      Apple Baked Oats
    • a bowl of chocolate blended overnight oats
      Chocolate Blended Overnight Oats
    • hands holding a protein bar with a bite into it
      Protein Bar Recipe (no bake, with protein powder)
    • A large stack of chocolate protein pancakes with chocolate sauce and banana coins on top.
      Chocolate Protein Pancakes
    • hand holding raspberry bars
      Raspberry Oatmeal Bars (Vegan & Gluten Free)
    • Pouring the peanut butter sauce into a jar.
      Buddha Bowl Peanut Sauce
    • closeup of a granola cup
      Granola Cups
    • vegan tortilla wrap
      Vegan Tortilla Wrap

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Veggie World Recipes 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.