Bite-size and full of banana, these tiny pancakes are perfect for little fingers to grab.
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup milk
1 large egg, slightly beaten
1/2 cup mashed ripe banana
Sifted powdered sugar or 1 Brown Sugar Syrup
In a mixing bowl combine flour, granulated sugar, baking powder, salt, and cinnamon. In another mixing bowl combine milk, egg, and banana. Add to flour mixture. Stir just until combined but still slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spoon a scant 1 tablespoon batter onto the hot griddle.
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1/2 to 1 minute per side.)
Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with powdered sugar or Brown Sugar Syrup.
Makes 24 pancakes (6 servings).
Nutritional facts per serving: calories: 126, total fat: 2g, saturated fat: 1g, cholesterol: 56mg, sodium: 256mg, carbohydrate: 23g, fiber: 1g, protein: 4g, vitamin C: 4%, calcium: 11%, iron: 7%