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These little banana pancake bites are a fun twist on classic baby banana pancakes. Banana slices are dipped into a banana pancake batter for a double banana treat!

Oatmeal banana pancakes are one of the first foods I made for my little guy. I make them pretty often for him but wanted to try something a little different. I dipped banana slices into pancake batter and cooked them on both sides until golden. These banana pancake bites are soft, sweet and the perfect breakfast treat!

WHAT YOU’LL NEED

Here is what you’ll need to make these banana pancake bites:

• Bananas: The main source of sweetness for these pancakes. Try to use bananas that are very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
• All-Purpose Flour: The base ingredient for the pancake batter.
• Egg: Used as a binder to help hold the pancakes together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Vanilla: For added flavor.
• Baking Powder: Used to make the pancakes more fluffy in texture.
• Butter/Oil: To grease the pan.

PROCESS

1. Preheat a pan on medium, low heat.
2. Blend the banana, egg, ground cinnamon, and vanilla together until smooth.
3. Pour this mixture into a bowl and add in the flour. Stir until the batter is smooth.
4. Slice the second banana into thin coins and dip each slice into the batter, making sure it is coated on all sides.
5. Add a little butter to the preheated pan and add in the coated bananas. Once bubbles begin to form, flip over the bananas and cook for a couple of minutes on the other side.

STORAGE INSTRUCTIONS

Let the pancake bites completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Egg: You may replace the egg with 2 tablespoons of milk or a dairy-free alternative. You may also replace it with a flax egg.
• All-purpose flour: You may replace the all-purpose flour with whole wheat flour or oat flour.
• Cinnamon/Vanilla: These two ingredients are optional, but add great flavor to the pancakes.

RECIPE NOTES

• Low heat is very important in this recipe! These banana bites can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. 
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancake bites to get that smooth, brown color.
• You may blend the flour together with the other ingredients, but I chose to stir it in separately so that the pancake batter would be thick to easily cling to the bananas.
• I usually like to use one overripe banana and one ripe banana in this recipe. I use the overripe banana to blend into the batter for maximum sweetness and use the normal ripe banana to slice and dip into the batter. Using an overripe banana to slice and dip into the batter would be too mushy and difficult to work with.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!

You may also like:

• Beet Banana Pancakes
• Cinnamon Apple Pancakes
• Spinach Banana Pancakes