Mini Tropical Pancakes recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes

Ingredients

1 banana, sliced
¾ cup milk
2 tablespoons white vinegar
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
½ teaspoon coconut extract
½ teaspoon banana extract
cooking spray

Nutrition Info

286.6 calories
carbohydrate: 45.4 g
cholesterol: 65.4 mg
fat: 8.4 g
fiber: 1.8 g
protein: 7.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 649.1 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

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

  5. 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.

  6. 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.

Recipe Yield

20 mini pancakes

Recipe Note

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

Do you like the recipe? Share this tasty recipe!