Vegan and Gluten Free Mini Banana Pancake Dippers

Okay so I see this whole pancake “cereal” trend floating around out there on the ‘gram these days and I could not be happier about it. I knew I had to get in on it. Or should I say back in, because I’ve been doing this for yearsssssss you guys. But why make mini pancakes you ask?

  1. It’s an unwritten law that basically all miniature things are cute AF so obvi mini pancakes are freakin’ adorable.
  2. Who doesn’t like pancakes? Pancakes are a key staple in the “good for the soul” section of the food pyramid.
  3. One word: Dippable (mic drop).

When I was a kid I’m pretty sure I made mini pancakes at LEAST once a week. I would have the perfect set up with my little pancake dippers on one plate and my little dip stations of peanut butter, syrup, and powdered sugar in bowls to chow down on while I watched whatever mindless show I was into that week. It was the absolute best. Granted I wasn’t making the healthiest pancakes or dipping them in the most ideal things, but now I’m back and better than ever!

This recipe is super versatile so feel free to adapt it in any which way your heart desires (like adding chocolate chips or maybe a little lemon zest and poppy seeds, really WHATEVER you want will go). I usually use the Bob’s Red Mill 1:1 Gluten Free Flour, but this week I made them with the exact same amount of whole wheat flour and it worked splendidly.

Vegan and Gluten Free Mini Banana Pancake Dippers

  • Servings: 4
  • Difficulty: easy
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    Dry Ingredients:

  • 2 cups gluten free flour (I like Bob’s Red Mill 1:1 Gluten Free Flour)
  • 1 ½ Tbsp baking powder
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • Wet Ingredients:

  • 2 tbsp ground flax and 6 Tbsp water
  • ¾ cup mashed banana (about 2 small or 1 ½ large bananas)
  • 1 Tbsp coconut oil
  • 1 ¼ – 1 ½ cups non-dairy milk (I used Silk Unsweetened Almond Milk)
  • 1 ½ tsp vanilla extract
  • Dipping/Topping Options:

  • Maple syrup
  • Nut butter
  • Frozen berries
  • Jam
  • Nuts


  1. Add the ground flax and water together and set in the fridge for about 10 minutes to make your flax egg.
  2. Meanwhile, add all dry ingredients together in a large mixing bowl.
  3. Once the flax egg is ready, add the flax egg with all wet ingredients in a separate bowl and stir to combine.
  4. Add the wet ingredients to the dry ingredients and stir until combined (the batter may be lumpy which is totally okay).
  5. Heat your griddle or pan over medium heat (if need be you can add a little coconut oil to make sure the pancakes do not stick). Once hot, drop about a tablespoon of batter on to the pan or griddle, leaving enough room in between each pancake to flip them. Cook until you see bubbles on the top, then flip and cook for another 30 seconds to 1 minute. Remove from the griddle and cover with aluminum foil to keep warm until all pancakes are cooked.
  6. Once all pancakes have been cooked, add to a bowl or plate and set up your dipping stations.
  7. Eat with your hands and dip away!

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