Sharon Lawton
Jul 14, 20202 min
This recipe uses one of my favourite ingredients which is banana flour.
Banana Flour is essentially green bananas peeled, sliced, dried or dehydrated and then crushed into a fine flour.
Banana flour contains resistant fibre which means it arrives whole into the large intestine where it impacts the gut. This is awesome news for the microbiota and our overall health. But you'll probably enjoy these pancakes just for their flavour.
Serves 4
You need to buy🛍
💫2 Ripe Bananas (the riper the better)
💫3/4 cup Banana Flour
💫3/4 cup Spelt Flour
💫2 Eggs
💫1 teaspoon Baking Powder
💫1 Teaspoon Ground Cinnamon
💫1 Teaspoon Vanilla Extract or Vanilla Bean Paste
💫50mL Milk of Your Choice (I like soy or almond for nuttiness)
💫Extra Virgin Olive Oil for frying
Instructions
1️⃣Mash Banana. Set aside.
2️⃣Sift the spelt and banana flours, cinnamon and baking powder into a bowl.
3️⃣In another bowl combine mashed banana, vanilla, eggs, milk.
4️⃣Pour the wet ingredients into the dry, using a fork mix well to combine.
5️⃣Over medium heat, add a drizzle of oil to a fry pan. Using a 1/4 cup measuring cup, scoop the mixture and add to the pan, using the base of the measuring scoop to flatten the pancakes. Repeat 2-3 more times pending your frypan size, allowing space between the pancakes. Or for large pancakes, use a 1/2 cup measuring cup and spread across the fry pan.
6️⃣Fry pancakes until small bubbles form on surface and the underside is golden brown, about 2 minutes, then turn over. Once pancakes are cooked, place on paper towel to absorb the oil.
7️⃣Repeat until all the batter is used.
8️⃣Serve with your favourite toppings. I like a dollop of vanilla yogurt, braised banana and roasted spicy walnuts.