[Home Baking] Banana Mini Pancakes | An Easy Snack for Overripe Bananas

Do you ever find bananas sitting in your fridge or on the kitchen counter, turning brown and almost black? When bananas become too soft to enjoy on their own but seem too good to throw away, this is one of the first easy recipes that comes to mind.

I first learned this simple pancake recipe from the mom of my eldest child’s friend. The original recipe used just two bananas and four eggs, cooked into cute little mini pancakes about 5 cm (2 inches) in diameter. They were naturally sweet without any added sugar, and I used to make them all the time whenever I had very ripe bananas at home.

There was just one little problem: the batter made with only bananas and eggs was sooo runny that it was surprisingly difficult to shape the pancakes in the pan.

In the end, I actually bought a dedicated 7-well mini pancake pan just for this recipe! It’s still one of my most useful kitchen purchases. Of course, you can make these in a regular frying pan, too, but because the batter is quite thin, making small pancakes is much easier.

At first, I followed the original recipe and used only bananas and eggs. But I wanted to add a little more nutritional value to the snacks I made for my kids, so I started adding almond flour.

However, I found that the pancakes crumbled easily when I used almond flour alone. So I tried adding just a little all-purpose or cake flour, and that made a big difference. The pancakes held their shape much better and had a much nicer texture.

Best of all, the slightly eggy flavor that I sometimes noticed in the original banana-and-egg version became much less noticeable. The almond flour added a lovely nutty flavor, and the texture became softer and more pleasant. My kids ended up enjoying them much more!

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Why I Love This Recipe

• A great way to use overripe bananas: The riper the bananas, the sweeter they become, so you can make delicious pancakes without adding sugar.
• Almond flour adds a nutty flavor and extra nutrients: Using almond flour alongside a small amount of regular flour adds a lovely richness and makes the pancakes more satisfying.
• Simple ingredients and easy preparation: With bananas and eggs as the main ingredients, these pancakes are easy to make and work well for a quick breakfast or an everyday snack for kids.

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Ingredients (Makes Approximately 16–18 Mini Pancakes)

• 2 very ripe bananas (about 220g)
• 4 eggs
• 3–4 tablespoons almond flour
• 1–2 tablespoons all-purpose flour or cake flour
• A little butter or cooking oil, for greasing the pan
• Optional: A drop or two of vanilla extract

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How to Make Banana Mini Pancakes

1. Mash the Bananas

Peel the two ripe bananas and place them in a mixing bowl. Mash them with a potato masher or fork until mostly smooth, with very few lumps remaining.

The riper the bananas, the easier they are to mash and the sweeter they’ll taste.

2. Add the Eggs and Flours

Add the four eggs to the mashed bananas and mix until well combined.

Add the almond flour and regular flour, then gently stir until there are no dry lumps and the batter is evenly mixed.

Tip: If the batter seems too runny, add another half tablespoon of flour at a time until you reach a consistency that’s easier to work with. You can also add a tiny splash of vanilla extract if you like.

3. Preheat the Pan and Grease It Lightly

Preheat your pan—a mini pancake pan or a regular frying pan—over low heat.

Add a little butter or cooking oil, then lightly wipe away any excess with a paper towel. You want a thin coating to prevent the pancakes from sticking.

4. Cook Until Golden

Spoon small portions of batter into the pan, aiming for pancakes about 5 cm (2 inches) in diameter.

Cook gently over low heat. When small bubbles begin to appear on the surface and the edges start to set, carefully flip each pancake and cook the other side for another 2–3 minutes, until golden.

Even though these pancakes are small, the batter contains eggs, so make sure they are cooked all the way through over low heat. Give the second side enough time to cook thoroughly, too.

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A Few Simple Tips

• Using a regular frying pan: The batter is fairly runny, so it’s much easier to flip the pancakes if you keep them small. Spoon out a little batter at a time rather than making large pancakes.
• Storing leftovers: Let the pancakes cool completely, then store them in an airtight container in the refrigerator. They’re handy for breakfast the next morning or as an after-school snack. Reheat them thoroughly before serving.

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If you have bananas at home that are turning almost black, don’t throw them away! Add a little almond flour and turn them into these soft, nutty mini pancakes. Their small size makes them perfect for little hands, too.

If you’d like to make snack time a little more fun, try serving them with strawberry yogurt as a dipping sauce. You could also add some chia seeds to the batter for a different texture.

I hope this quick recipe brings a little ease and sweetness to your busy parenting days!