I have been making Green Banana Flour Pancakes for the kids and they love them and I love the health benefits!
Never heard of Green Banana Flour? Let me get you up to speed.
Green banana flour is a great source of resistant starch. The reason it is so good for gut health, is that when resistant starch is consumed our gut bacteria eat up the fibers and produce short chain fatty acids like butyrate, which nourish our gut lining.
It's not the easiest flour to use and took me a few goes to get the consistency right for pancakes but it was worth all the experimenting. Green banana flour has a pretty neutral flavour, similar to wholemeal flour.
Surprisingly it tastes nothing like bananas! If you are using it as a substitute for flour I found you need less as it absorbs liquid, I found 1/2 cup in place of 1 cup of regular flour works well. It is also suitable for people avoiding gluten and grains.
Green Banana Flour Pancake Recipe
INGREDIENTS
1/2 cup banana flour
1/3 cup buckwheat flour or almond meal (low carb option)
1/2 teaspoon baking powder
2 free range eggs
1 tablespoon rice malt syrup or monk fruit sugar (low carb option)
1/2 teaspoon organic vanilla extract
1/3 cup milk of choice
Coconut oil, for frying
blueberries or chocolate chips (optional)
Topping Suggestions
Berries, butter, rice malt syrup & cinnamon
Yoghurt and The Seed Cycle
METHOD
1. In a medium bowl, add all ingredients and mix until well combined.
2. Heat coconut oil in pan over a low to medium heat. (banana flour should not be heated at high temperatures)
3. Pour small amounts of batter into the pan to make small pancakes.
4. Fry on both sides until golden.
5. Serve with desired toppings.
Enjoy!