Add the lemon juice to the milk. Set aside (this makes buttermilk).
Mash the banana until you achieve a smooth lump-free purée.
Whisk the eggs to incorporate the whites and yolks.
Mix the flour, cinnamon, baking powder and protein powder (optional).
Add the buttermilk and the banana to the eggs. Mix well.
Add the wet ingredients to the flour. Mix well to achieve a smooth batter. *
Transfer the pancakes batter into a a little jar or a squeeze bottle. **
Grease a frying pan with a bit of coconut oil or butter and heat it over high heat. Then lower to a medium heat as you begin to squeeze the batter onto the pan (as it takes time to add each individual pancake and you don't want others to burn).
Depending on what you're using: pipping bag, spoon or squeezy bottle, squeeze about enough batter to equal roughly 1/8 teaspoon.
Repeat this all across the pan, so you can cook batches of pancakes together. they will spread slightly in the pan so leave a little room around each one.
Cook for 1-2 minutes on each side, or until golden brown. ***
Serve your pancake in a large bowl with the topping of your choice.
*You can also combine the wet and dry ingredients in a high-speed blender or a food processor to get a super-smooth batter.** You can also use a piping bag if you want all the sizes uniform. *** When flipping these pancakes, you can do it individually (but this takes more time), or use a large spatula and try to flip multiple mini pancakes over in one go (can be a bit messy/ leave a few a little less cooked than others).A Few Tips & Tricks:The texture is critical for these; too thin and they won’t hold their shape and will run together, too thick, and you won’t be able to pipe them. I’ve found that this recipe works amazing. But if you find the batter a bit thin then add a little bit more flour.This pancake batter can be made ahead- simply make the batter 1-2 days before using it, stored within an air-tight container in the fridge. Chilling the batter will actually help it retain its shape in the pan, to stop spreading and allow you to make larger batches in one go. These mini pancakes can be stored too! Keep in an airtight container within the fridge for 2-3 days. They can be reheated in a frying pan, with a little oil or butter (so they get nice and crispy again - rather than being limp). *Top Tip:* You can, of course, also serve these are ‘normal’ sized pancakes and they are delicious!