Banana Fritters

By srumbel

These tiny pancakes are a recipe of my mom’s. They are very delicate and have almost a crepe-like texture. My mom always served them with cinnamon sugar, but we like them with powdered sugar. One batch is enough for a light breakfast for four. They cook up quickly and couldn’t be simpler to make. Just be sure to keep them on the small side, so they don’t fall apart.
from godairyfree.org

Ingredients

• 2 2 2 ripe bananas, mashed
• 1 1 1 egg, beaten
• 2 2 2 tablespoons all-purpose flour (can sub wheat flour or gluten-free flour)
• Pinch Pinch salt
• 1 1 1 tablespoon non-GMO canola oil or other neutral-tasting oil
• Cinnamon and sugar mix or powdered sugar (optional)

Details

Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

In a medium bowl, stir together the bananas, egg, flour, and salt until well combined.

Heat the oil in a skillet over medium heat

Drop the batter by the tablespoonful onto the skillet.

Cook until browned on the first side, then flip and cook until browned on the second side.

Dust with cinnamon sugar or confectioner's sugar, if desired, and serve immediately.

Serves: Makes 12 to 14 baby cakes