Mini Banana Rice Pancakes

Fortified with whole grains, these mini pancakes are a sweet treat that’s healthy and satisfying.

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Cooking time PREP TIME 15 mins
Cooking time COOK TIME 20 mins
Servings SERVES 2
Ready in TOTAL TIME 35 mins (+ 15 minutes standing time)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 20 mins
Servings
SERVES 2
Ready in
TOTAL TIME 35 mins (+ 15 minutes standing time)

Ingredients

  • 1 cup Minute® Ready to Serve Brown Rice & Quinoa
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp freshly squeezed lemon juice
  • 2 bananas, divided
  • 1 egg, beaten
  • 1/4 cup pure maple syrup, divided
  • 4 tsp butter, melted
  • 2 tbsp vegetable oil (approx.)
  • 1/8 tsp ground cinnamon

Instructions

  • These easy banana pancakes made with Minute® Ready to Serve Brown Rice & Quinoa are a delicious way to start your day!

    Step 1

    Heat rice and quinoa according to package directions.

    Step 2

    In large bowl, whisk together flour, baking powder, baking soda and salt.

    Step 3

    In another medium bowl, whisk together milk and lemon juice. Let stand for 5 minutes.

    Step 4

    Mash 1/2 banana. Transfer to milk mixture. Add egg and 1 tsp maple syrup; stir to combine. Stir in melted butter.

    Step 5

    Pour milk mixture over flour mixture. Whisk just until combined (do not overmix; a few lumps are okay). Fold in rice and quinoa. Let batter rest for 10 to 15 minutes.

    Step 6

    Preheat large nonstick skillet over medium heat; brush with 1 tsp oil. Once skillet is hot, reduce heat to medium-low. In batches and adding more oil as necessary, scoop scant 1 tbsp batter per pancake into skillet and cook for 3 to 4 minutes or until bubbles start to form. Flip and cook for 1 to 2 minutes until golden on the bottom.

    Step 7

    Slice remaining banana half and full banana. Serve pancakes with remaining maple syrup, banana slices and cinnamon.

    Recipe Tips

    Top pancakes also with dollop of plain Greek yogurt and toasted pecans if desired.

    Substitute cinnamon with pumpkin pie spice or gingerbread spice if preferred.

    If desired, keep cooked pancakes warm in preheated 200°F oven until all the pancakes are ready.

Perfect Pancakes

This pancake batter is simple enough for you and your kids to make together. However, some simple tips can up your game to make your pancakes even better! 

Better Batter:  When mixing the wet and dry ingredients together, it is important to not over mix. If there are still lumps, they will get worked out while cooking. Over mixing can cause the pancakes to become tough and chewy, rather than light and fluffy. 

Don’t let the heat get too high! A common mistake is turning the stove burner all the way up.The skillet gets hotter faster, but the pancakes can easily get burned or cook unevenly. Preheat your pan on low heat and be patient, adjust when needed to keep your pancakes from burning. 

Creative Breakfasts

It’s easy to customize this recipe to your liking. Try adding in peanut butter to compliment the banana and add more protein to your pancakes. Craving something sweeter? Fold chocolate chips into the mixture. Not a banana fan? Make blueberry pancakes instead and top with whipped cream!

What is Quinoa?

High in protein, fiber and minerals, quinoa is quite a versatile pseudo grain. It makes a great addition to soups and salads, serves as a binder to make plant-based burgers, and – of course – packs plenty of protein for a balanced breakfast! This hearty pantry staple is even easier to make thanks to Minute® Rice. With a variety of grain options, you’ll never get tired of your favorite recipe:

A Breakfast to Share

There’s no need to spend all morning making a big Sunday spread for the whole family. Put your oven to use by making this Hearty Egg and Bacon Breakfast while making pancakes on the stovetop. Prepare for a delicious morning! 

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