Banana Pancakes & Mini Muffins

A family favorite! We make pancakes for breakfast in the morning and have enough batter left over for a dozen mini muffins for dessert or school snacks. The menu is very adaptable so whether you are doing Paleo/Primal or Weston A. Price it can work for you.

This recipe was shared at Health Home Economists Monday Mania on 9th April 2012

Banana Pancakes & Mini Muffins

Functional Food for Kids

By Candice
Published: March 22, 2012

  • Yield: 8 Pancakes / 12 Mini Muffins
  • Prep: 15-30 mins
  • Cook: 15 mins
  • Ready In: 30 mins

A quick and easy recipe that is kid-friendly. Your little sous chef can assist with peeling and breaking up the banana, pushing the buttons on the blender and lining the raisins in the muffin pans.



  1. In a blender add the banana, eggs, cinnamon, vanilla extract, yogurt/coconut milk and stevia. Pulse to blend.
  2. Add the coconut flour and mix well.
  3. Heat some butter in the skillet and the drop about 1/4 cup measure of batter into the skillet. We fit about 2 in ours at a time. Repeat to finish the batter or to make about 8 pancakes if you want the rest for muffins.
  4. Grease a mini muffin pan and add a layer of raisins at the bottom of each. Fill with batter and put into the preheated oven (375 degrees) and cook at 375 degrees for approximately 12-15 mins. You know your oven.
  5. Remove and top each muffin with a raisin. Eat for dessert or save for a school snack. These taste really good chilled straight from the refrigerator.

About the Author:

Candice is a certified Holistic Lifestyle Coach living in sunny San Diego, California with her husband and seven year old daughter. She is passionate about nutrition and holistic health and sharing what she has learned and continues to learn with others who want to achieve health and vitality.