Grab these ripe bananas and make some mini banana oat milk pancakes! Super cute, easy and tiny like a banana slice, they are better than boxed pancake mix. This is a great recipe for breakfast or brunch and you can pair it with your favorite topping such as fruits, maple sirup or some peanut butter.
Make your own oat milk or use a store-bought one to make these pancakes bites. Only a few steps to prepare the batter and cooking them is also quick since there are little and ready to flip in no time.
If you like my fluffy almond milk pancakes or my classic French crêpes, I'm sure these mini banana pancakes will be no different. Place them on the table for breakfast or a family Sunday brunch and it will be a hit!
🍌 Why you will love these pancakes
- No waste: you are using ripe bananas
- Easy to make, the kids can help
- Super cute
- Delicious and low on sugar
🥞 Ingredients You'll Need
Chances are you already have most of the ingredients in your fridge and pantry, if not you might be able to substitute them or add it to your shopping list!
- Bananas: Prefer the ripe, softer ones, they are sweeter
- Baking powder: leavening agent so there are fluffy
- Granulated sugar: can be reduced a little if you use sweetened oat milk
- Butter / Margarine: to keep it dairy-free, use margarine, olive oil, or a dairy-free butter
- Oat milk: I used my own recipe, you may also buy from the store, I would prefer the plain unsweetened one.
In terms of utensils, you need to gather (affiliate links):
These dairy-free pancakes are basic and simple and if you wish you can tweak a few things:
- Oat Milk: you can use sweetened or unsweetened vanilla oak milk. I used the plain unsweetened here. You can also use any other type of milk such as cow milk or almond milk.
- Size: If you are not into the cuteness of mini pancakes, you can make them the regular size.
- Add-ons in the batter: feel free to personalize your pancakes with sprinkles, chocolate chips!
- Fruits: Throw in some fresh fruits such as blueberries, blackberries, strawberries etc…
The best part of this recipe is that the preparation of the batter is quick and therefore if you feel like making some on a lazy Sunday, you have no excuse not to make these adorable banana pancake bites.
1. First of all, in the large mixing bowl, gather all your dry ingredients (Picture 1): flour, baking powder, salt, and sugar. Mix them (Picture 2).
2. Next, in a shallow plate, purée the banana by mashing them with a fork (Picture 3). Now, in the small bowl, pour the wet ingredients: the melted butter, the egg and the oat milk. Stir well to combine (Picture 4).
3. Lastly, your pancake batter is almost ready. You just need to combine the dry and wet ingredients.
Tip: Do NOT over mix the batter, just combine and ignore any lump from the batter or bananas. It is fine. Why? This will ensure fluffy pancakes.
Now, grab the non-stick pan of your choice and cook those babies! Over medium heat, put some butter or margarine to melt and add about a teaspoon of batter to obtain about the size of banana slices. Allow to cook for a minute or less or until you see the pancake rise and shape itself.
Tip: If you have a pancake bottle, it will help you make even mini banana pancakes.
Cook another minute on the other side until golden brown and take it off the pan. Repeat until you have no longer any batter.
💭 Recipe FAQs
Personally, I do not taste any difference. I would say depending on the type of oat milk, such as the sweetened one, you might taste more sweetness or an extra flavour but other than that, I could have been fooled!
Did you over mix the batter? When combining your dry ingredients and wet ones, you should just stir a little bit and keep the lumps, it is okay. Or did you skip the baking powder? This ingredient has to be in the recipe.
Absolutely! You can make a batch and keep it in the fridge in an air-tight container.
You can eat them simply with some maple syrup or some fresh fruits. Maybe you can add a drizzle of peanut butter or chocolate and a few nuts.
☕ More Pancakes and Crêpes Recipes
📖 Mini Banana Oat Milk Pancakes
- 1 and ½ cup flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 and ½ tsp baking powder
- ½ teaspoon baking soda
- 2 ripe bananas
- 1 egg medium size
- ¾ cup oat milk
- 2 tablespoon butter
- In the large mixing bowl, gather all your dry ingredients: flour, baking powder, salt, and sugar. Mix them.
- In a shallow plate, with a fork, mash bananas.
- In the small bowl, pour the wet ingredients: the melted butter, the egg, the oat milk. Stir well to combine.
- Combine the dry and wet ingredients. Stir just enough to combine, do not over mix, leave the lumps, it is okay.
- Over medium heat, in a non-stick pan, put some butter or margarine to melt and spread it.
- Over medium heat, put some butter or margarine to melt in a non stick pan and add about a teaspoon of batter to obtain about the size of banana slices.
- Allow to cook for a minute or less or until you see the pancake rise and shape itself.
- Repeat until the batter is finished.
- Do not over mix the batter as it will not give you extra fluffy pancakes
- Do not skip the baking powder
- Cook the pancakes and store them in the fridge up to 72 hours or freeze them for 2 months.