Baked Pancake Bites
These mini pancake bites are soft, fluffy, and perfect for little hands! Great for toddler breakfasts, easy to customize, and freezer-friendly for busy mornings.
Servings: 2 mini muffin pans
Equipment
Ingredients
- 2 bananas mashed
- 2 cups milk
- 2 cup all purpose flour
- 2 tsp baking powder
Toppings
- chocolate chips
- blueberries
- raspberries
Instructions
- Preheat oven to 350 F. Grease 2 mini muffin tins. (This recipe will make 2 mini muffin tins. One to eat, and one to freeze).
- Mash bananas with a fork. Add them to a mixing bowl.
- Mix flour, milk, and baking powder in with the banana. Mix until smooth.
- Pour batter into the mini muffin tin, filling it most of the way.
- Add toppings on top. (chocolate chips, blueberries, raspberries, etc.)
- Cook in the oven for 15 mins. Let cool and serve! I like to serve with a dip like syrup or peanut butter.
Notes
Feel free to swap in different fruits or mix-ins.
These freeze really well: let them cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20–30 seconds or pop in the toaster oven to warm through.
Nutrition
Calories: 709kcal | Carbohydrates: 135g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 520mg | Potassium: 923mg | Fiber: 6g | Sugar: 26g | Vitamin A: 471IU | Vitamin C: 10mg | Calcium: 560mg | Iron: 7mg