A quick and easy gluten-free banana pancake recipe, perfect for a Sunday breakfast. These mini pancakes are simple to make and can be customized with additions like chocolate chips and served with maple syrup.
Blend everything together in a blender over low to medium speed. Grease a skillet over low medium heat. Add some butter, ghee, or coconut oil. Add the batter, making mini pancakes for easy flipping. Cook for about 2-3 minutes, flip, and cook another 1-2 minutes. Remove and serve! Top with banana, mini chocolate chips, and maple syrup.
