Looking for an easy recipe for grain free pancakes? Green banana flour is a fantastic ingredient to use instead of grain for fluffy, delicious pancakes!
Don’t let the dark color of the flour fool you, these are delightful! I’ve tried making grain free pancakes with almond flour and they turn out very dense.
Many grain free recipes call for coconut flour, but coconut is hard on my digestive system, so that doesn’t work well for me either (although it is fluffier than almond flour).
When I heard about green banana flour, I figured I’d give it a try in some pancakes, and I’m glad I did!
GRAIN FREE CINNAMON PANCAKES
- 1/2 Cup Green Banana Flour
- 1/2 Cup Almond Flour
- 3 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 Pinch Sea Salt
- 1/2 Cup Almond Milk
- 1 Tbsp Cinnamon
- 2 Tbsp Ghee (melted)
- 1/2 tsp Stevia Powder
- Add dry ingredients together and mix well.
- Melt ghee in small bowl. Then add eggs, vanilla, almond milk, and mix well.
- Blend wet ingredients into dry ingredients.
- Heat a frying pan on medium heat and coat with ghee when hot so pancakes don’t stick.
- Pour desired amount of batter into pan.
- Fry 2-3 minutes on one side, then 1-3 minutes on the other side.
- Add favorite toppings and serve!
If you haven’t used green banana flour before, it is very fine and can make a bit of a mess if you aren’t careful. So I recommend carefully opening the bag and delicately pouring the flour.
I love cinnamon, but if it isn’t your favorite spice, feel free to leave it out or substitute it with a spice you prefer! This is meant to be a very basic recipe from which you can diverge.
For almond milk, I recommend the Malk brand because the ingredients are very clean. Most nut milks contain unhealthy emulsifiers, binders, coloring, sweetners, etc.
Stevia is in the recipe for those of you who try to eat sugar free. But if you’re going to bathe your pancakes in syrup or honey (and I swear I won’t judge you if you do), feel free to omit the stevia. It’s kind of redundant at that point.
I like my pancakes to have a little heft, which is why I use almond flour in addition to banana flour. If you prefer your pancakes lighter, feel free to use all banana flour.
Just be aware that banana flour is a very “thirsty” flour, so you will need to add more ghee or oil and a little more almond milk to the recipe.