Start by slicing 2 ripe bananas into ⅓-inch medallions. Set aside on a cutting board.

In a mixing bowl, combine 1 cup of oat or almond milk, 2 tablespoons of maple syrup, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon. Whisk until smooth.

Gradually add 1 cup of all-purpose flour (or gluten-free flour) into the wet mixture. Stir gently until a smooth batter forms.

Place a non-stick skillet over medium heat and add ½ tablespoon of butter. Allow to melt and coat the skillet.

Using a fork, dip each banana slice into the prepared batter and place onto the skillet, leaving space between each slice.

Fry the banana bites for about 2–3 minutes, flip, and cook for another 2–3 minutes until both sides are golden brown.

Remove the pancake bites from the skillet and place on paper towels to absorb excess oil. Continue until all banana slices are cooked.