School Lunchbox
Mini Pancakes with Banana and Chocolate Chip Filling
Prep
10 min
Cook
15 min
Servings
12
Level
Easy
Mini pancakes filled with chunks of banana and chocolate chips — a lunchbox snack that's healthy but still feels like a treat! The mini size is just right for little hands, soft and naturally sweet from ripe bananas. One recipe makes 12 mini pancakes — whip them up in just 15 minutes in the morning.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150g all-purpose flour
- 1 tsp baking powder
- 1 egg
- 150ml milk
- 1 tbsp honey or sugar
- 1 tbsp cooking oil
- A pinch of salt
- 1 ripe banana, sliced into thin rounds
- 30g chocolate chips
- Topping: Honey or maple syrup in a small container
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👩🍳 Instructions
- 1 Mix the flour, baking powder, and salt together.
- 2 In another bowl, whisk together the egg, milk, honey, and oil.
- 3 Pour the wet mixture into the dry mixture and stir until combined (a few small lumps are fine).
- 4 Heat a nonstick pan over low heat and brush with a little oil.
- 5 Pour 1 tbsp of batter into the pan, forming small rounds about 2-2.5 inches in diameter.
- 6 Place 2-3 banana slices and a few chocolate chips on top.
- 7 Wait until bubbles start to appear on the surface.
- 8 Flip and cook for another 1-2 minutes.
- 9 Repeat until all the batter is used up.
- 10 Stack 2-3 pancakes together and secure with a fun toothpick.
- 11 Arrange in the lunchbox.
💡 Tips
• Keep the heat low so the pancakes cook evenly — golden brown, not burnt.
• Bananas that are very ripe (with black spots) are sweeter.
• You can swap the chocolate chips for chunks of cheese for a savory version.
• The pancakes keep for 2 days in the fridge — microwave for 15 seconds or enjoy them cold.
📊 Nutrition Facts / serving
135
Calories (kcal)
4 g
Protein
4 g
Fat
22 g
Carbs
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