Banana, Banana Pancakes

These pancakes are so good - fluffy, tasty and gluten-free. Made with green banana flour, these pancakes are actually good for you. 

The bananas that constitute green banana flour are not the typical banana that Americans buy from the grocery store. Rather, the flour is from unripened Brazilian bananas (and from other countries as well). Banana flour can be used in many offerings that wheat flour has traditionally been used for, such as cakes and cookies.

Here are some of the benefits of using green banana flour (read the full article here):

1. It Balances Blood-Sugar Levels

2. It is High in Fiber

3. It is s a Dense Flour and Requires 30% Less in Recipes than Other Flours

4. It Can Help with Weight Loss

5. It Doesn't Taste at All Like Bananas

6. It is Densely Nutritious

7. It's Gluten-Free 

Banana, Banana Pancakes

Ingredients:
½ cup organic green banana flour
3 eggs
1 ½ tsp baking powder
1 T. vanilla
1 T. honey or coconut sugar
Pinch of salt
1/2 cup full-fat milk (or milk alternative)
½ T. apple cider vinegar
Optional: Cacao nibs, banana slices, blueberries, strawberries, etc

Directions:

1. Place all ingredients in a hi-speed blender and blend until smooth.

2. Let the batter rest for a couple of minutes before using.

3. Pour batter into a medium-hot skillet and fry in a bit of melted butter (or coconut oil) until golden brown and fluffy. 

4. If using banana slices, lay them on the batter at this point - 4-5 to a pancake. Continue to step 5 when pancakes are brown on the bottom. If not using banana slices, skip this step and go to step five.

5. Flip and cook the other side for about 45-60 seconds or until golden brown.