These easy vegan mini banana pancake bites are perfect as a sweet breakfast, dessert or afternoon snack! If you love crispy fried bananas from the Chinese restaurant, you’ll also love this healthier, dairy-free and eggless pancake recipe!
Vegan Mini Banana Pancakes – Food Trend Recipe
Sweet, creamy banana slices coated in a cinnamon-infused batter and fried until golden brown and crispy – Well, how does that sound? If you’re bored of your usual breakfast routine, try these delicious mini banana pancake bites! They’re a fun and nutritious way to start your day!
These banana pancake bites are made using simple ingredients and are so easy to make that you’ll have them on the table in 10 minutes. You can enjoy them with a drizzling of maple syrup, applesauce or a sprinkling of cinnamon sugar. Or go all out like me and serve them with fresh strawberries, red currants, desiccated coconut, and chocolate pudding on the side! These are so yummy, you will also want them as afternoon snacks, or anytime you are in the mood for something sweet and crunchy!
Ingredients for Vegan Banana Pancakes
- Bananas: use ripe but firm bananas for this recipe. Overripe bananas would be challenging to cook and will turn mushy instead of crisp.
- All-purpose: you can also use spelt flour or a gluten-free flour blend. Feel free to add some protein powder if you like.
- Baking powder: this will make the batter puffy and light, giving it a nice crunchy texture once fried.
- Cinnamon: adds a warm and sweet flavor to the batter. You can also use vanilla if you prefer. Or why not use both?
- Salt: just a pinch.
- Plant milk: any type of dairy-free milk will do, like soy, almond, oat, coconut or cashew milk.
- Lemon juice: works with the baking powder to create bubbles that will make the batter rise and expand, giving it a crispier texture. If you do not have this, try using 1 teaspoon apple cider vinegar instead.
- Oil: for frying. Use a type with a high-smoke point like canola, sunflower, peanut or coconut oil.
How to make mini banana pancakes
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: slice banana & make batter
Start by cutting the bananas into about 0.3-Inch (0.5-1 cm) thick slices. Next, put flour, baking powder, cinnamon, salt, plant milk, and lemon juice in a large bowl and whisk until the batter is smooth.
Step 2: cook pancakes
Heat a little oil in a large non-stick pan. Using two forks or tongs, dip the banana slices one at a time into the pancake batter and immediately place them in the pan. Cook the over medium heat until golden brown on both sides.
Serving Suggestions
You can have so much fun with these yummy banana bites! Aside from serving them with maple syrup, berries, and choco pudding, you can also turn them into cereal by placing them in a bowl with a splash of dairy-free milk. I also like adding a dollop of peanut butter between two pancakes to make a mini sandwich – your kids will love this idea!
Tips when Making Mini Banana Pancakes
- Use a large non-stick pan and cook them with enough space apart so they do not stick together as they cook.
- Let the bananas fry to a golden crisp before flipping them to the other side to prevent making a mess.
- Use medium-heat so you do not overcook the fluffy banana pancake bites. Work quickly because you will be flipping quite a few per batch!
- You will need to add more oil to the pan with every batch you make, as the batter will absorb some of it. To keep the pancake bites from becoming too greasy, place them on top of a paper towel right after frying to remove excess oil.
- You can place the fried mini pancakes in the oven to keep them warm while you continue to fry in batches.
How to store leftover pancakes?
You can keep leftover pancakes in an airtight container or ziplock bag in the fridge for up to 3 days. They are also freezer-friendly and can remain frozen for up to 3 months! Just thaw and reheat in the pan, air fryer or oven them to get the crispiness back!
These Vegan Mini Banana Pancakes are:
- Eggless
- Dairy-free
- Healthy
- Easy to make
- Gluten-free possible
- Fun
- Delicious
- Customizable
- Creamy from the inside
- Crispy and chewy on the outside!
- So delicious!
More easy vegan banana recipes
- The Best Vegan Banana Bread
- Chocolate Banana Bread
- Peanut Butter Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Crepes Roll-Ups
- Easy Vegan Waffles
- Chocolate Banana Pancakes
- German Mole Cake
- Avocado Chocolate Pudding
- Banana Nice Cream
If you try this easy vegan mini banana pancake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your result and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 😊
Vegan Mini Banana Pancake Bites
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 2 bananas peeled and cut into pieces
- 1 cup (120 g) all-purpose or spelt flour or gluten-free flour blend
- 1 tsp baking powder
- 1 tsp cinnamon or some vanilla to taste
- 1 pinch of salt
- ⅔ cup (160 ml) plant milk e.g. soy, almond, oat or cashew milk
- 2 tsp lemon juice or 1 tsp apple cider vinegar
- oil for frying
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Cut the bananas into about 0.3-Inch (0.5-1 cm) thick slices.
- Put flour, baking powder, cinnamon, salt, plant milk, and lemon juice in a large bowl and whisk to form a smooth batter.
- Heat a little oil in a large non-stick pan. Using two forks or tongs, dip the banana slices one at a time into the batter and immediately place them in the pan.
- Cook the mini banana pancakes over medium heat until golden brown on both sides.
- Serve with you favorite toppings such as strawberries, red currants, desiccated coconut and chocolate pudding. Enjoy!
Notes
- More helpful tips and information on this recipe, including storing notes are mentioned in the blog post above!
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I found out it’s important to cut the bananas thin (as the recipe says) otherwise the batter in the middle might not get done.
With that said – amazing recipe!
I made a lot and stored them in the fridge. Today for breakfast I warmed them up in the oven. They were delicious when warmed up!
P.s. Your blog posts are the only ones I read. I don’t skip just to the recipe as I find many helpful tips, they really are packed with valuable information!
Glad you like my blog posts and this recipe! Thank you very much for your feedback! ☺️
We made them with my daughter who is 12 today for breakfast. Although there is no sugar in the batter, the softened bananas, made it nice and sweet enough and were lovely bites. We did not dip them in anything. They were great as is!! My son tried one with some chocolat spread on it and liked it too.
Great! Thanks so much for making the recipe! 😉