Peel the bananas and slice them into approximately ½-inch thick rounds.
In a large bowl, whisk together the egg, spelt flour, and baking powder. Pour in the plant-based milk and stir until you have a smooth, thick batter. The batter should be creamy enough to stick well to the banana slices. If it's too runny, mix in an additional teaspoon of flour.
Dip each banana slice into the batter, ensuring it's fully coated. For better coating, use a fork or spoon to dip the slices.
In a pan, heat the butter over medium heat. Gently place the batter-coated banana slices in the pan and cook until golden brown, about 2 minutes per side. The pancakes should be nice and fluffy, and lightly caramelized.
Stack the mini banana pancakes on a plate and top with maple syrup, fresh berries, a sprinkle of cinnamon, or any other toppings you enjoy.
