These delicious banana flour pancakes are gluten free and grain free! Green banana flour is an amazing healthy flour for your favorite breakfast pancakes! Don’t forget to enjoy these pancakes alongside a delicious and comforting Cardamom Latte!
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Why this recipe works
- Banana flour, also known as green banana flour, plantain flour or green plantain flour is an amazing gluten free flour option. You will fall in love with this banana flour and it will open your world to new banana flour recipes!
- These banana flour pancakes are rich, hearty and delicious.
- Easily make this recipe vegan by substituting a flax egg.
Ingredients for this recipe
- Banana flour: Also called green banana flour, green plantain flour or plantain flour. This was very confusing at first, but based on my research and recipe testing, all of these options work well.
- Sugar: Granulated sugar. You can also substitute sugar sweeteners such as monk fruit.
- Baking Powder
- Salt
- Vanilla Extract
- Eggs: Vegan substitute, a flax egg works well.
- Oil: Extra virgin olive oil, canola oil or vegetable oil.
- Almond milk: Unsweetened almond milk vanilla or plain unsweetened almond milk
- Optional Garnish: pecans, sliced bananas, powdered sugar.
How to cook banana flour pancakes recipe
- Combine banana flour pancakes dry ingredients using fork or whisk.
- Add wet ingredients and slowly mix until thoroughly combined. Note: banana flour is a very fine powder so you will want to mix slowly to minimize mess.
- Mix until there are no lumps. Unlike a more classic pancake, banana flour is very fine powder so you don’t want lumps.
- Grease frying pan with oil and heat pan to medium-high heat.
- Add ¼ to ⅓ cup batter for each pancake.
- Cook for approximately 1-2 minutes and flip, cooking another 1 minute or so.
- Add optional garnishes for banana flour pancakes such as pecans, walnuts, sliced bananas, powdered sugar, maple syrup or pancake syrup.
What is banana flour?
Banana flour, also known as green banana flour, is an amazing flour alternative you might not have heard of. High in healthy fiber and resistant starch, it is the perfect option for many dishes.
Banana flour is a flour-like substance made from green, unripe bananas or plantains. They are cleaned, slow cooked and miller into flour.
Banana flour and plaintain flour are great gluten free, grain free, paleo flour alternative. Raw banana flour can have a very faint banana flavor but baked banana flour is very neutral and is delicious in both savory and sweet dishes.
FAQ and expert tips
Banana flour (green banana flour or plantain flour) is an excellent gluten free option for baking. Banana flour pancakes are a great recipe option to start with.
It depends on the baking recipe, but this is generally a good substitute. Start with ¾ of the original recipe flour amount and test from there. Banana flour pancakes work well.
Banana flour is an excellent gluten free alternative that does not taste like banana. There may be a faint banana flavor depending on the recipe but overall it is a great choice. Banana flour pancakes don’t taste like banana.
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Banana Flour Pancakes
Equipment
- Whisk, frying pan
Ingredients
- 1 cup banana flour (green banana flour or plantain flour)
- 2 tablespoon granulated sugar
- 2 tsp baking powder
- ½ teaspoon salt
- 2 tsp vanilla extract
- 2 large eggs
- 2 tablespoon oil (extra virgin olive oil, canola oil or vegetable oil)
- ½ cup unsweetened almond milk vanilla or plain
- 1-2 tablespoon oil to grease pan
- ½ cup Optional Garnish: pecans
Instructions
- Combine dry ingredients using fork or whisk.
- Add wet ingredients and slowly mix until thoroughly combined. Note: banana flour is a very fine powder so you will want to mix slowly to minimize mess.
- Mix until there are no lumps. Unlike a more classic pancake, banana flour is very fine powder so you don’t want lumps.
- Grease frying pan with oil and heat pan to medium-high heat.
- Add ¼ to ⅓ cup batter for each pancake.
- Cook for approximately 1-2 minutes and flip, cooking another 1 minute or so.
- Add optional garnishes such as pecans, walnuts, sliced bananas, powdered sugar, maple syrup or pancake syrup.
Kathy
I’m ecstatically happy to have found this recipe. I just started using green banana flour (per gut health doctor) and love the pancake texture – can’t tell it from regular flour. I sweeten with extra Swerve so I can take them to class for a snack. Coming off keto, this is opening up a whole new world of baking for me. So thank you Miss Aubrey. I’m a happy girl. I’ll be camping out on your site frequently.
Aubrey
Thanks Kathy!!! So happy you enjoyed!
Amanda L
These were surprisingly good! I used flax eggs instead, and needed a bit more almond milk, but they turned out great! Flavour was mild and sweet. Inside was a bit dense and wet, but not soggy.
Aubrey
Thanks Amanda! That is great feedback. I agree that banana flour is more dense. I found that cooking at a lower temp for a little longer helps cook the inside of the pancakes more evenly. Thanks again! 😁
sarah
Delicious and easy! I have been looking for a gluten free option for pancakes.