These little pancake bites have a slice of banana in the middle and taste amazing with a vanilla and mixed spice flavour which gives natural sweetness. They have a lovely soft and squidgy texture, so perfect for weaning babies as well as the rest of the family – just hold off on the maple syrup for very tiny people. Serve with mixed berries and a drizzle of maple syrup or even chocolate chips for a fun weekend breakfast and keep any leftovers for hungry fridge raiders.
Your kids will love making these little pancakes with you at the weekends and during the school holidays and they are a cinch to make together. Older kids can easily make them on their own.
I have used sweet sorghum flour which is a particularly nutritious flour that contains good levels of minerals like iron, zinc and magnesium and well as good levels of antioxidants and B-vitamins. It is also naturally gluten-free. This can easily be bought in a health food shop or online. However, you can easily use spelt, wholemeal or buckwheat flour in this recipe instead.
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Banana Pancake Bites
- Peel and slice the bananas into coin shapes.
- Beat the eggs with the milk and vanilla extract together and then stir in the sorghum flour, ground almonds, mixed spice, baking powder, coconut sugar and pinch of salt. Combine well and do not over stir. It is ok to have a few lumps left in the batter. Ideally leave for 10-15 minutes for the batter to bind, but this is not essential if you are in a rush.
- Sprinkle the banana coins into the batter and ensure they are well coated.
- Heat a large non-stick frying pan to a medium heat, and melt a small amount of butter to lightly grease the pan. You will probably need to cook the banana bites in three batches.
- Use kitchen tongs to carefully transfer the dipped banana coins into the frying pan. Once they are a browned on one side, turn the banana pancake bite and cook the other side.
- Once the banana bites are cooked, transfer over to a dish and make a huge pile for your gang to munch on!
- Nut-free: switch ground almonds for more flour
- Egg-free: use 2 tablespoons of nut butter or use 2 tablespoons ground flax with 3 tablespoons of water