Delicious Mini Banana Pancakes recipe
Hello, lovely bakers! It's Neekta here, and today I'm super excited to share with you one of my all-time favorite recipes: Mini Banana Pancakes! 🥞🍌 These pancakes are perfect for anyone with food sensitivities because they are gluten-free, dairy-free, sugar-free, and nut-free. Plus, they are absolutely delicious and so easy to make. Let’s dive into the recipe!
Ingredients for 1 Serving:
½ a ripe banana
1 egg
⅛ tsp baking soda
A pinch of salt
A splash of cinnamon
¼ tsp vanilla extract
3 Tbsp white rice flour
Coconut oil for greasing
Instructions:
Blend the Ingredients: In a bowl, use an immersion blender to blend the ripe banana, egg, baking soda, salt, cinnamon, and vanilla extract until smooth. This mixture will be the base for our pancakes.
Incorporate the Flour: Add the white rice flour to the bowl and blend until the batter is slightly thicker but still smooth. This will help give the pancakes a nice texture.
Prepare Your Pan: Grease your pan with coconut oil and heat it on medium. This will ensure your pancakes don’t stick and have a lovely, light coconut flavor.
Cook the Pancakes: Pour the batter onto your heated pan to form mini pancakes. Let them cook, and you can cover the pan with a lid. You’ll know they’re ready to flip when you see little bubbles forming on the surface. Flip and cook until golden brown on both sides. Repeat until all your batter is used up.
Serve and Enjoy: Once your pancakes are cooked to perfection, serve them up and enjoy! These mini banana pancakes are perfect for breakfast, a snack, or even dessert.
Want to see how it’s done? Check out my YouTube video on Baking with Neekta for a step-by-step visual guide!
These mini banana pancakes are a testament to the fact that you can enjoy delicious treats even with food sensitivities. I hope you love them as much as I do. Happy baking!
Love, Neekta 💕
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