Mini Banana Pancakes
The Hunger Diaries
Notes
Pancake batter adapted from The New York Times recipe.
Ingredients
- 1 cup all-purpose flour
1/2 cup rolled oats
1 1/2 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk or milk alternative
1 tablespoon vinegar
1 egg
1 1/2 tablespoon melted butter or neutral oil, plus more for pan frying
4 bananas, sliced
Maple syrup for serving
Directions
- Add the vinegar to your milk and let sit for five minutes.
- Mix together the flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk the milk and vinegar, egg, and melted butter together. Combine with your dry ingredients.
- Slice up your banana into one inch rounds.
- Melt some butter or heat up some oil in a pan over medium-low heat.
- With a fork, dip the banana slices into the batter and place into sizzling pan. Let cook for one minute, or until the batter begins to bubble. Flip over with the fork and finish cooking. Repeat with all of the banana slices.
- Drizzle with maple syrup or topping of your choice and serve warm.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 4 servings
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Total Time
- 19 minutes, 59 seconds