Preparation Steps

• Combine milk, flour, one ripe banana, eggs, oil, vanilla extract, baking powder, and salt in a blender. Pulse until smooth and thoroughly mixed.
• Pour the pancake batter into a condiment squeeze bottle or a ziplock bag with a small corner cut off.
• Heat a non-stick skillet or griddle over medium-high heat and lightly coat with cooking spray.
• Squeeze small dots of batter, about the size of a nickel, onto the hot skillet. Cook until the tops of the pancakes appear dry and bubbles form.
• Gently toss the tiny pancakes with a spatula to flip them and cook for a few more minutes until lightly browned. Continue to toss them around occasionally to ensure even cooking.
• Once cooked, transfer the mini pancakes to four bowls. Top with sliced bananas, fresh berries, and any optional toppings like whipped cream or sprinkles.