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Mini Banana Pancake Bites

Nutritious, bite-sized vegan and gluten-free pancakes made with ripe bananas and a hint of cinnamon. Perfect for a fun breakfast 'cereal' or on-the-go snacking.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium Ripe Bananas well mashed
  • 1 cup Non-Dairy Milk Almond or Oat
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 2 tbsp Maple Syrup
Dry Ingredients
  • 1 1/2 cups Gluten-Free All-Purpose Flour with xanthan gum
  • 1 tbsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt

Equipment

  • Squeeze bottle or piping bag
  • Non-stick griddle
  • Large mixing bowl

Method
 

  1. Combine non-dairy milk and vinegar; let sit for 5 minutes to create vegan buttermilk.
  2. In a large bowl, mash bananas until very smooth.
  3. Whisk in the buttermilk mixture, vanilla, and maple syrup.
  4. Sift in the flour, baking powder, cinnamon, and salt; stir until just combined.
  5. Transfer batter to a squeeze bottle or piping bag.
  6. Heat a greased non-stick griddle over medium-low heat.
  7. Squeeze small quarter-sized dots of batter onto the griddle.
  8. Flip when bubbles form on top and cook for another minute until golden brown.

Notes

If batter is too thick to squeeze, add a tiny bit more milk. Serve in a bowl with milk or extra syrup.