Ingredients
- 125 g cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- pinch of salt
- cup mashed 2 overripe Instructions
- 175 ml of milk
I always have leftover bananas, and I probably do it on purpose to either make Banana Bread with Pecan & Chocolate or Banana & chia seeds bread or if I want something quick and delicious, I’ll go for these mini banana pancakes.
Instructions
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Blend the bananas and egg together. Whisk in the milk then add in the dry ingredients, and mix. The batter should be slightly lumpy.
- Heat a large nonstick pan over medium heat. Add a tiny bit of oil.
- Using a table spoon, pour 5-6 circles of batter into the pan. Cook until the pancakes are puffed on top with little bubble forming and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen, 1-2 minutes more. I made 20 mini pancakes
- You can serve with maple syrup if you want.
