With the popularization of plant-forward, gluten-free and dairy-free eating, many are swapping their traditional beloved foods for more nourishing alternatives like “milk” made from oats, “yogurt” made from coconut, pasta made from quinoa … and now “flour” made from green bananas! And, green banana flour is as its name suggests: green bananas are harvested and milled into a flour that is actually incredibly healthy for you.
The flour is rich in resistant starch, meaning it resists digestion and feeds the good bacteria in the gut. Since it bypasses digestion, banana flour doesn’t spike blood sugar or insulin after it’s consumed. It’s also grain- and gluten-free, not to mention environmentally friendly, since many green bananas aren’t suitable for export or sale; but they’re perfect for grinding into flour. You’ll be pleasantly surprised with the texture and lightness of pancakes made from the starchy fruit – you may never go back to using other flours again!
Combine the lemon juice and non-dairy milk in a bowl and let it sit and curdle for 5 minutes.
In another bowl, mix together the flour, baking powder and sea salt.
After the 5 minutes are up, whisk in the eggs, maple syrup, cooled liquid coconut oil and vanilla.
Slowly pour the dry mix into the wet and fold the ingredients together.
Heat a griddle or frying pan on medium, melt coconut oil to coat the surface and then drop about ⅓ cup of batter down. Allow to cook for about 3 minutes, you’ll see bubbles and the edges will begin to solidify, then flip for another 3 minutes. Watch them carefully so they don’t burn.
Once all the pancakes have been cooked, dress them up with your favourite toppings like caramelized banana slices, walnuts and maple syrup.