Mini Pancakes are the most fun and are also a nutritious breakfast to share with the kids. You can make them plain or with fruit tucked inside—and they even work to make ahead of time and quickly reheat.
Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Slice the banana into the batter and stir gently to coat.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Use a fork to lift one batter-coated banana slice at a time and place onto the pan. Repeat to add more to the pan. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. (The banana softens as the pancake batter sets and cooks through.)
Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
Store for 3-5 days in the fridge in an airtight container and reheat for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
To bake in the oven, preheat the oven to 375 degrees F. Grease a mini muffin pan with nonstick spray. Add 1 tablespoon batter to each cup, then a slice of fruit (or a few berries or chocolate chips). Press down lightly. Bake for 10-12 minutes or until puffy and cooked through in the middle when tested with a cake tester. Remove from the pan and serve warm.
To make for a baby, omit the sugar.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Use any other sliced fruit you like in pancakes, such as sliced strawberries, pineapple, or mango.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk.