Not your typical banana pancake recipe for breakfast here! These are the ultimate banana pancakes thanks to banana flour, making them gluten-free, vegan, grain-free, and nut-free! Your Sunday mornings just got a lot more delicious!
***This post has been updated in July 2016. Original writing stands***
You probably think you have seen every banana pancake recipe out there. It’s the easiest vegan pancake to make. Bananas are the perfect egg replacer and taste pretty darn good. But all I know is I’ve seen so many boring ‘ole banana pancake recipes out there, but not one is as banana filled as this. I actually dislike (whole) bananas but do like the taste of them. They are fine when blended and baked in things like pancakes, bread, etc. I’m not even much for them in smoothies and could never fathom eating them in their whole form. The plantain? Well, that is the opposite story 😉
I can’t take all the credit for this banana creation. It was only made possible by the company WEDO Gluten-Free. Here is their incredible story:
“WEDO (‘We Do’) Gluten Free began in the heart of Kenya when Co-creator David Wintzer was assisting a group of 25 women, Women Entrepreneurs Development Organization (WEDO) in granting micro-loans to start-up small business, one of which a banana flour factory. WEDO Gluten Free’s original and first supplier. After working with the group for almost two years WEDO Gluten Free knew it had to expand to other parts of the world if it wanted to meet the demand for a potential US market.
The team spent an entire year researching and traveling the globe in search of the best banana flour manufacturers. After many long nights and a few thousand sky miles later WEDO found its core group of suppliers to help make the vision of banana flour become a reality. WEDO has developed relationships with suppliers in multiple countries around the world providing economic opportunity to small-scale farmers and manufacturers across the board. For the majority of these countries bananas are a staple food crop and with an excess amount of bananas going to waste each year, WEDO is able to partner with manufacturers giving an alternate use to the banana overload, providing additional revenue streams to manufacturers and farmers.”
Yes! Banana Flour? I was speechless. When I found out about this company, I mentioned them in one of my Friday Finishers and immediately put that flour on my list of things to buy and try. When I finally decided to spend my Amazon gift card from Christmas a few weeks ago, Banana Flour was put right in my cart. It’s a bit pricey, but well worth it since a little goes a long way! The nutritional stats are phenomenal and it’s totally gluten-free/grain-free. It is made with green bananas so it doesn’t taste like the sweet iconic banana flavor you’re thinking. That is until you bake it or cook it with some banana puree! Then the banana flavor comes out! The texture is light and fluffy, gives added nutrients, and has a high starch content which allows you to use less flour when cooking. In 1/4 cup you get the potassium of eating 12 bananas!
When I opened the container, I wasn’t sure what I would find. I took the top off and a bunch of flour blew up in my face (fail!). Inside was a beautiful, light, very airy, (light buckwheatish-colored) flour. Then the pancake making commonsensed! Luckily my brother was just home the weekend before and my mom had bought him some bananas and there was still one perfectly ripe one left to use! Since I don’t like them, we usually don’t have them. But, I was in luck. Soon the sweet banana smells filled the air and the ultimate banana pancake was born. Along with the ultimate banana comrade for a great saucy and nutty topping (sweet peanut sauce!)
The Ultimate Banana Pancakes
- In a bowl, add the flour, baking powder, and cinnamon, give it a mix with a fork. Then add in all the wet ingredients and banana mash. Mix until you have semi-thick pancake batter.
- Grease a non-stick pan with coconut oil and heat over medium heat on the stove.
- Once the pan is hot, Add about ⅓ of the batter to the pan. Cook for about 3 minutes, flip and cook and additional 3 minutes. Repeat for the rest of the batter.
- For the Peanut Swirl Sauce, add all ingredients to a small bowl and mix well. Add the water slowly so you get the right think but saucy consistency, you may need more of less.
- Plate the cakes and top with your sauce!
These kept me satisfied all morning! Healthy, nutritious, vegan, grain-free, gluten-free, and filling? It can be done! You can eat these every day, all day and feel pretty good about yourself! You can top these cakes with traditional syrup, but isn’t banana and peanut butter one of the ultimate flavor combos? At least, that’s what I’ve heard! Now go make these ultimate banana pancakes!
So tell me:
+ Have you ever heard of or seen Banana Flour?
+ What’s your favorite alternative flour?
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