Mini Banana Pancakes

adapted from DetoxInista

Servings: 8-9 mini pancakes, for one toddler


  • 1/2 ripe organic banana
  • 1 large organic brown egg
  • 1 TBSP almond flour (optional for thicker pancakes)
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla
  • flaxseed oil/grapeseed oil/walnut oil for pan


  1. In a small to medium bowl, mash the banana with a fork or whisk (both work just the same)
  2. Add the egg and beat well.
  3. Add 1 tablespoon of almond flour (if using), 1/.4 teaspoon baking powder and vanilla and whisk just until ingredients are incorporated.
  4. Add about 1 teaspoon of oil to a small pan over low-medium heat.
  5. Once pan is hot, drop a spoonful of batter for each mini pancake. You can add about 4 in a small pan. (Leave room for flipping!)
  6. It should take about one minute for each side. You can tell when it’s ready to flip when it starts to become porous around the edges.
  7. Serve with fresh berries.

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