Banana Pancake Bites
These banana pancake bites are made by dipping fresh banana slices into a simple pancake batter and cooking them until golden and fluffy. Each bite has a warm banana center surrounded by soft pancake, making them such a fun way to switch up regular pancakes for breakfast or a snack!
Servings: 4 servings
Ingredients
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- 1 tbsp mild-tasting oil
- 1 tbsp maple syrup
- 2 medium ripe (but firm) bananas
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the egg, milk, oil, and maple syrup until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Let the pancake batter rest for about 5 minutes.
- Heat a large nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Peel the bananas and slice them on a slight diagonal into slices about ½-inch thick. Set aside.
- Dip each banana slice into the pancake batter, making sure it is fully coated on both sides. Lift the slice out of the batter and let any excess drip off for a few seconds.
- Place the coated banana slices onto the heated skillet, leaving a little space between each one. Cook for about 1½ to 2 minutes, or until the bottoms are lightly golden and the edges of the pancake coating look set.
- Carefully flip each pancake bite and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining banana slices, lightly greasing the pan and adjusting the heat as needed.
Notes
-
- Use ripe but firm bananas. You want the bananas to be naturally sweet while still being sturdy enough to dip into the batter. Very ripe bananas can become too soft once cooked.
- Don't slice the bananas too thinly. About ½-inch thick works well so that the slices hold their shape while dipping, cooking, and flipping.
- Check the batter consistency. The batter should be slightly thicker than a traditional pancake batter so that it coats the bananas without immediately sliding off. If it seems too thick after resting, stir in 1 tablespoon of milk.
- Let the excess batter drip off. Hold each coated banana over the bowl for a few seconds before transferring it to the pan. This helps create an even pancake coating instead of a thick pool of batter around each slice.
- Cook over medium-low heat. The banana and maple syrup can cause the bites to brown fairly quickly, so lower heat gives the pancake coating enough time to cook through.
- Wait until they're set before flipping. If the coating sticks or pulls away from the banana when you try to flip it, give it a little more time to cook.
Nutrition
Calories: 217kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 335mg | Potassium: 311mg | Fiber: 2g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 2mg
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