Banana Flour Pancakes
Have you come across banana flour? It's been making a bit of an impact as a new gluten-free substitute for wheat flour. It's grain-free (so popular amongst the paleo community) and has been touted as having a range of health benefits (more on this below). I'm always excited to try new gluten-free flours and, of course, I decided to make pancakes.
Banana flour is made from green (unripe) bananas, so it doesn't taste like banana; it has an earthy flavour. It's also meant to be a good source of resistant starch. Resistant starch is a type of starch that is not digested in the stomach or small intestine (i.e. it 'resists' digestion). You can Google "benefits of resistant starch" to find out more, but basically it's said to feed good gut bacteria, help lower blood glucose levels and increase feelings of satiety (so it fills you up).
I used Natural Evolution Banana Flour to make these pancakes (which you can buy online or at health food stores). The flour absorbs quite a bit of moisture so you have to use slightly less than you would regular flour or add extra eggs and liquid. To make the pancakes, I blended it with some buckwheat flour (which is also gluten-free) and added some rice malt syrup and vanilla to balance out its earthy flavour. They work really well with sweet or savoury toppings (I actually ate some of the leftovers with mashed avocado and sea salt).
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Banana Flour Pancakes
Gluten-free | Grain-free | Paleo | Dairy-free | Nut-free
For the pancakes:
- 1 cup Natural Evolution Banana Flour
- 1/2 cup buckwheat flour
- 1 teaspoon gluten-free baking powder
- 4 large eggs
- 2 x 20ml tablespoons rice malt syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- Coconut oil, for frying
- natural yoghurt
- coconut ice-cream
- cacao nibs
- nut butter
- tahini caramel sauce (tahini + rice malt syrup)
- raw chocolate sauce (coconut oil + cacao powder + rice malt syrup)
- Mix the banana flour, buckwheat flour and baking powder together in a large bowl. Make a well in the centre and crack in the eggs. Lightly whisk the eggs with a spoon and then add the rice malt syrup and vanilla extract. Beat everything together until well combined and then add the almond milk to thin out the mixture slightly.
- Heat some coconut oil in a frypan over a medium heat. Pour some batter into the pan and fry on both sides until golden. The pancakes should be ready to flip when small bubble start to appear on the surface of the pancake. I keep them small-ish to make them easier to flip.
- Serve with your desired toppings. Any leftover pancakes will keep in the fridge for the next day.
Makes about 12 pancakes.