Why is it that mini foods are more fun? At first it seems paradoxical, especially in a culture where bigger is better. But it’s undeniable. Mini food RULES.
You know what I mean. Mini m&ms and mini chocolate chips >>>>> than their regular sized counterparts. And whenever things are miniaturized, whether they be burgers as sliders or bite-sized cupcakes or those tiny peanut butter cups, something is always more fun about mini food.
I believe it has to do with food ratios and textures. Also visual appeal and general cuteness. But that’s just my two cents and super scientific take on the matter. Feel free to agree and/or disagree, my opinion is pretty much set.
Mini foods also makes them Millie-sized, and we all know any mention or thought of my sweet pup fills my heart and soul with joy. What’ can I say? She’s just ma girl.
So the idea for mini pancakes is actually inspired by the Silver Dollar Pancakes at Trader Joe’s in the frozen section. Lots of moms tell me their kids love them. I tell them my mom loves them. Go pita, shattering stereotypes.
I was off work today and wanted to do something a wee bit special for breakfast. As I had the time, I decided that I was going to make banana pancakes, because 1) I love bananas and 2) I wanted to “pretend like it’s the weekend, now” as that one Jack Johnson song goes because the way my work week falls at this moment Tuesday is my Sunday aka pseudo-weekend on a weekday. Confused yet? Cool. Let’s talk pancakes.
These wee babies are fluffy yet hearty, thanks to the creation of pseudo-buttermilk by combining almond milk + vinegar for a little bit of fluffy umpf, and the almond meal gives them a wonderful nutty flavor, reminiscent of banana bread with a density and satisfaction that will actually keep you full, unlike say, pancakes made with all-purpose flour.
I really loved these little guys. They are not only delicious, but adorable, and oh-so-dippable, which is an added bonus for me because I’m not a real adult yet and I really enjoy that sort of stuff / eating with my fingers. How sticky and delightful.
Make these wee ones and enjoy them plain, or with banana slices and maples syrup. Enjoy. Eat pancakes. Be happies. Go bananas.
Prep Time: 5 minutes
Cook Time: 10 m inutes
makes 16-18 mini pancakes, serves two
- 3/4 cup oat flour
- 1/3 cup almond meal (can sub more oat flour)
- 1/2 large (or 2/3 small) very ripe banana, mashed
- 2/3 cup unsweetened nondairy milk (suggested: almond, coconut, soy)
- 1/2 teaspoon vinegar (any kind will do; can also be omitted with slightly less fluffy results)
- 1 heaping tablespoon almond butter or coconut oil (can sub other nut butter or nondairy spread)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
1. In a small bowl or glass, combine almond milk and vinegar and allow to curdle for a few minutes. This is optional, but making this pseudo-buttermilk increases fluffiness. 🙂
2. In a large bowl, combine oat flour, almond meal, salt, baking soda, and cinnamon. Add mashed banana and nondairy milk and stir gently until just combined.
3. Heat electric griddle to about 300 degrees (temperature may vary greatly among griddles) or heat a small amount of non-dairy butter or coconut oil in a small frying pan over medium heat. Allow to heat completely before cooking pancakes. When you flick water onto the griddle and hear a sizzle, it’s time to go.
4. Place about 1 tablespoon of batter in small circles on the griddle. When the top begins to bubble and edges begin to brown slightly, flip pancake and cook on the other side. Each side should take approximately 60-90 seconds to cook.
5. Serve with banana slices and/or real maple syrup. 🙂 Enjoy and dip away~!