This fruity, delicious pancake recipe makes an excellent breakfast and is very easy to make!

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
4
Yield:
20 mini pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.

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  • Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.

  • Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.

  • Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.

  • Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.

  • Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.

Cook's Note:

If wanted, a pancake mix may be used instead of first 9 ingredients.

Nutrition Facts

287 calories; protein 7.5g; carbohydrates 45.4g; fat 8.4g; cholesterol 65.4mg; sodium 649.1mg. Full Nutrition
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