Description
Soft and fluffy mini banana pancakes with golden edges, topped with fresh raspberries and blueberries for a naturally sweet and comforting breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Instructions
- Heat a non-stick pan over medium heat and lightly grease with butter.
- In a bowl, mash the bananas, then whisk in eggs, milk, sugar, and vanilla extract.
- Add flour and baking powder, mixing gently until just combined.
- Ensure the pan is evenly heated and coated with butter.
- Use a small spoon to drop mini portions of batter onto the pan.
- Cook until bubbles form, then flip and cook until golden brown on both sides.
- Remove from the pan and top with fresh raspberries and blueberries.
- Serve warm and enjoy.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Do not overmix the batter to keep pancakes fluffy.
- Keep pancakes small for even cooking.
- Adjust heat to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
Keywords: banana pancakes, mini pancakes, fluffy pancakes, breakfast recipe, easy pancakes