Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 ripe banana, mashed
- Additional banana slices for topping
- Maple syrup for serving
Instructions
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and mashed banana.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour small portions of the batter onto the skillet to form mini pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with banana slices and maple syrup.
Notes
For fluffiest pancakes, do not overmix the batter. Use very ripe bananas to enhance sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 9g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg