Mini Tropical Pancakes

This delicious pancake recipe full of banana and coconut flavors makes an excellent breakfast and is very easy to make!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 287 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons white sugar
• ½ teaspoon baking soda
• ¾ cup milk
• 1 ¼ cups all-purpose flour
• 2 tablespoons butter, melted
• 2 tablespoons white vinegar
• ½ teaspoon coconut extract
• 1 banana, sliced
• cooking spray
• ½ teaspoon banana extract

Recipe Instructions

Step 1

Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.

Step 2

Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.

Step 3

Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.

Step 4

Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.

Step 5

Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.

Step 6

Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.