Combine milk, flour, sliced banana, eggs, oil, vanilla, baking powder, and salt in a blender. Blend until smooth.

Pour batter into a squeeze bottle or a ziplock bag with a small corner cut.

Heat a non-stick pan over medium-high heat and spray with cooking spray.

Squeeze small dots of batter onto the hot pan, about the size of a nickel. Cook until bubbles form on top and the edges are set.

Flip the mini pancakes and cook for another minute until golden brown.

Transfer the mini pancakes to a plate and repeat with remaining batter.

Serve the pancake dots in bowls, topped with sliced banana, mixed berries, and optional whipped cream and sprinkles.