Are you embarking on a grain free diet, but you cringe at giving up some of your favorite treats? Or maybe you just want to experiment with some new bites at breakfast? These green banana flour pancakes give you that fluffy breakfast treat you’ve come to know and love – but are completely free of gluten and grains for anyone with those dietary limitations!
What exactly is green banana flour?
Green banana flour is exactly like it sounds – a flour derived from green bananas.
If you’ve ever eating a green banana versus a yellowish-brown one, you can immediately taste a difference. The green ones are starchier while the yellow/brown ones are sweeter and contain a higher proportion of sugar.
That starch makes green bananas ideal for drying out and pulverizing into a fine flour. Because the only ingredient is bananas, it’s a great flour substitute for those who can’t have gluten or grains.
Another fun fact: banana flour is rich in a specific type of starch called resistant starch, which is thought to be better for blood sugar control and digestive health.
How to make banana flour pancakes
You don’t need anything special for these pancakes, other than the banana flour of course. Similar to regular pancakes, you’ll combine your flour with baking powder and baking soda, and mix that into your wet ingredients like melted butter, almond milk, and eggs.
This recipe does include few additional add-ins compared to traditional pancakes. For example, you’ll add several spices to the batter, like cinnamon, allspice, and nutmeg. Because banana flour has a bit of an earthy taste, I find the spices help give it a much better flavor profile for a sweet breakfast.
I can tell you in our family, these pancakes are kiddo-approved! 😉
One quick note – you can also make small modifications to this recipe for any dietary needs. For example:
- If you’re dairy free, a dairy-free butter spread (like Earth Balance) in place of the butter that’s listed.
- If you’re paleo, you can skip the butter all together and substitute coconut oil instead.
- If you can’t eat nuts, just sub in regular milk or coconut milk in place of the almond milk.
Where can you buy green banana flour?
Disclosure: This contains Amazon affiliate links. As an affiliate, I earn commissions from qualifying purchases.
If you’re drooling over this recipe, you’ll want to grab some banana flour ASAP! While it is still tough to find green banana flour at most mainstream grocery stores, you can generally find it at health food stores or even Whole Foods these days.
If you can’t locate it in store, it’s very easy to find on Amazon. Here are a few options:
- NOW Foods Green Banana Flour – NOW is one of my ongoing partnerships so I’m partial to their products. I love that they are relatively inexpensive and high quality.
- Let’s Do Organic Green Banana Flour – This has four-star ratings on Amazon right now and is pretty inexpensive.
- LiveKuna Organic Green Banana Flour – Another option for you, and people rave about the muffin recipe on the back of the bag.
I hope you enjoy these banana flour pancakes! Be sure to pin them for later, and once you make them, drop a recipe rating to let me know how you liked ‘em. 🙂
Grain Free Banana Flour Pancakes
These green banana flour pancakes give you that fluffy breakfast treat you’ve come to know and love – completely free of gluten and grains!
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 3 eggs
- 2 tbsp melted butter + additional 1 tbsp butter for cooking
- 2 tbsp maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 3/4 cup green banana flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Combine almond milk and apple cider vinegar in a mixing bowl. Let sit for a few minutes. Add all the remaining ingredients and whisk together until combined.
- Heat a large pan over medium-low heat. When the pan is hot, melt about a teaspoon of butter in it to grease the pan. (You’ll repeat this between batches).
- Pour the batter in the pan, cooking about 3 medium pancakes at a time. Cook for about 2 minutes, until bubbles start to form, then flip and cook for an additional minute.
- Repeat with the remaining batter until you’ve cooked all your pancakes. Enjoy topped with fruit or pure maple syrup.
- I prefer sweetened vanilla almond milk in this recipe for taste, but you can certainly use unsweetened for a more nutritious option.
- You can use coconut oil instead of butter for a dairy-free and paleo option.
- Nutrition analysis below includes butter for cooking but does not include any additional butter or syrup that you use to top your pancakes.
Nutrition analysis (approximate per serving; assumes 1 serving = 3 pancakes = 1/4 of the recipe):
302 calories, 13 g fat, 6.5 g sat fat, 499 mg sodium, 40 g carbohydrate, 3 g fiber, 12.5 g sugar, 6 g protein, Vitamin A: 12%, Vitamin C: 6%, Calcium: 21%, Iron: 8%