Healthy Banana Buttermilk Pancake Bites
Yields: 24 pancake bites
These little gems are perfect for when you’re craving pancakes but don’t want to spend the time standing over the griddle flipping batter! They’re light and fluffy, full of sweet fruit flavor, and perfect for grab-and-go breakfasts!
  • 1 cup + 2 tbsp (135g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 1 large egg white, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup (120mL) low-fat buttermilk, room temperature
  • ¼ cup (67g) mashed banana
  • ¾ cup (110g) finely diced banana
  1. Preheat the oven to 350°F, and coat 24 mini muffin cups with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the buttermilk. Stir in the mashed banana. Add in the flour mixture, stirring until just incorporated. Gently fold in the diced banana.
  3. Divide the batter evenly between the prepared mini muffin cups. Bake at 350°F for 9-12 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

It’s extremely important to measure the flour correcting, using this method or a kitchen scale. (← That’s the own I own and love!) Too much flour will make your pancake batter dry.

I highly recommend this powdered buttermilk! It’s inexpensive, shelf-stable, and will keep for ages if stored in the refrigerator. It has the same iconic flavor as fresh buttermilk and behaves exactly the same in recipes. Alternatively, mix together ½ cup (120mL) of any milk (dairy or non-dairy) and 1 teaspoon fresh lemon juice or vinegar. Let that sit for 5-10 minutes before using in this recipe.

The mashed banana provides natural sweetness and creates a really tender texture. Then the diced fresh banana adds a big fruity taste to every bite! For more information, including what bananas work best, see the text and photo in my blog post above.

These pancake bites aren’t very sweet because my family loves to eat them with pure maple syrup!

To cook these on the stove like traditional pancakes, follow these instructions of mine! (This pancake batter is supposed to be thick, similar to muffin batter, because thicker batter yields thicker and fluffier pancakes!)

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at