Alcuni degli banana pancake bites are the most delicious, fun, and easy banana pancakes for a weekend breakfast. Plus, they are vegan, with no eggs, no dairy needed, and super fluffy!
Our kids love crepes and pancakes for breakfast and there’s not a week I don’t prepare some of my Crepes Vegane, Pancake Vegani, o Pancake di zucca piccola. These recipes are delicious and easy to make, but they aren’t necessarily the most convenient to take away.
So when I need an easy, healthy breakfast that we can take in the car, put in a lunchbox, or just enjoy as a quick bite during the day, these pancake bites are the ones!
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Bocconcini di pancake alla banana
Ingredienti
- 4 grandi Banana
Vegan 'buttermilk'
- 1 bicchiere Latte Di Soia - or unsweetened almond milk – at room temperature
- 1 cucchiaio Aceto di sidro di mele - o succo di limone
Altri ingredienti
- 1 bicchiere Farina XNUMX - (nota 1)
- 2 cucchiai Zucchero di canna non raffinato - or coconut sugar or maple syrup
- 1 cucchiaio Lievito in polvere
- ½ cucchiaino da tè Sale
- 1 cucchiaio Olio di avocado - or vegetable oil
- 1 cucchiaino da tè Estratto di vaniglia
Istruzioni
- Peel and slice bananas into 0.4-inch slices (1 cm). Set aside the slices on a plate while you make the pancake batter.
Prepare the vegan 'buttermilk'
- In a small mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minuti.
Prepare the pancake batter
- In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.
- Whisk in the vegan buttermilk, oil, and vanilla.
- Lasciare riposare la pastella per 5 minuti while you heat the griddle.
Cooking the banana pancake bites
- Scaldate una piastra per pancake o una padella capiente a fuoco medio. Aggiungete un cucchiaino d'olio e fatelo roteare per ungere bene tutta la superficie.
- Use two forks to dip one banana slice at a time in the pancake batter. Dip to fully cover the slice. Hold the dipped slice with one of the forks for a few seconds above the bowl to remove the excess batter, then place the bite onto the hot pancake griddle.
- Repeat the previous step and fill the pan with pancake bites leaving a thumb space between each bite – it makes it easier to flip them.
- Cook for 2 or 3 minutes each bite on one side or until golden brown, then flip on the other side and keep cooking until the batter is dry and set.
- Transfer to a cooling rack or plate and repeat these steps until you run out of batter.
Servire
- Serve with a dust of powdered sweetener or cinnamon or maple syrup.
Archiviazione
- Store leftover in an airtight box for up to 24 hours in the fridge or freeze for up to 3 months and thaw in the fridge the day before.
Note
Alimentazione
What Are Banana Pancake Bites?
Banana pancake bites are simply banana-stuffed bite-sized pancakes made with slices of banana dipped in pancake batter. They are perfect for portion control or a fun bite-sized snack, or breakfast.
You can use any pancake batter you want for this recipe. So either use my detailed recipe below or adapt it with one of my other pancake batter options below:
- Vegan pancake batter – this batter makes fluffy bites, it’s made of all-purpose flour and soy milk. and is easy to whip in 10 minutes.
- Buckwheat pancake batter – for vegan gluten-free food lovers this option is great for making gluten-free pancake bites.
- Chickpea flour pancake batter – this is another vegan gluten-free pancake batter option, less fluffy by as delicious and healthy as the previous ones.
- Vegan protein pancake batter – if you want to boost the protein content of your breakfast with this pancake batter, use some protein powder and make fluffy banana pancakes.
Ingredienti e sostituzioni
I like to use my classic vegan pancake recipe here made with the simple below ingredients:
- Farina XNUMX – Per una versione senza glutine, usa la mia guida alla conversione senza glutine.
- Lievito in polvere – this gives the batter its fluffiness.
- Aceto di sidro di mele – Combined with baking powder, this makes the pancake batter airy and light.
- Latte Di Soia or any non-dairy milk you like
- Olio d'oliva – I like to use a very light-flavor olive oil or some avocado oil.
- Estratto di vaniglia – per sapore.
- Sciroppo d'acero – You can use any liquid sweetener you love, like coconut nectar or brown rice syrup, but also crystal sweeteners like sugar or coconut sugar.
You can add flavor to the pancake batter, adding some spices like cinnamon, pumpkin spices, or ginger.
How To Make Banana Pancake Bites
You can use slightly ripe bananas or yellow bananas in this recipe. I tend to prefer yellow bananas because the banana slices are less soft and mushy and hold their shape way better.
- In a large bowl, whisk the dry ingredients then stir in the liquid ingredients until your pancake batter form.
- Then, cut the bananas into thin slices of about 0.4 inches (1 cm) for best results. If you cut the banana slices too thick, the pancake batter doesn’t cook well on the border of the banana.
- Add about 10 slices of banana to the pancake batter bowl. Then, using two forks dip and flip each slice into the batter to fully covered them with pancake batter.
- Wait a few seconds above the bowl to let the excess batter run down to the bowl. This avoids too much pancake batter that then creates a sort of feet at the bottom of the banana bites.
- Grease a pancake griddle or non-stick pan with cooking spray or rub a piece of kitchen paper dipped in coconut oil. Bring the pan over medium-low heat, and place the dipped banana slices on the hot pan.
- Cook for about 2-3 minutes on one side or until golden brown.
- Then, use a spatula to flip the bites to the other side and keep cooking for an extra minute or until the banana bites are cooked through. Make sure that you leave a thumb space between each bite or it would be difficult to flip them.
- When cooked, place on a cooling rack and keep cooking the remaining batter.
Suggerimenti per servire
Serve the banana pancake bites with some of the below toppings:
- Spolverata di zucchero a velo
- Drizzle of maple syrup
- bacche fresche
- Whipped coconut cream or Panna montata vegana
- Dairy-free yogurt-like almond yogurt or coconut yogurt
- Drizzle of melted chocolate
- Un pizzico di cannella
Archiviazione
You can store these pancake bites in an airtight container in the fridge for up to 24 hours. The bananas inside the batter tend to darken with time, so I don’t recommend keeping these too long in the fridge.
You can rewarm the pancake bites in the air fryer at 320°F (160°C) for 4 minutes. Or simply place them back on a hot pancake griddle. You can also freeze the cooked banana bites in zip lock bags or airtight boxes and thaw them at room temperature the day before.
Domande frequenti
Absolutely! The best gluten-free pancake batter recipe to dip your banana is my ricetta dei pancake di grano saraceno or chickpea flour pancake recipe.
I wouldn’t recommend adding protein powder to this recipe.
Instead, use my vegan protein pancake recipe or chocolate protein pancake recipe to make chocolate banana pancake bites.
Sure, you can use a vegan pancake mix and follow the same steps as above to create simple banana pancake bites in a minute.
More Banana Pancake Recipes
Below I listed more banana pancake recipes for you to try.
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