With a subtle banana flavor and fluffy texture, green banana flour pancakes are a delicious way to start any day!
This post is part of an ongoing agreement with NOW Foods. I truly love this company and the quality products they provide.
Today is a BIG day for me because it is the first day of my Dietetic Internship!!
For the past 2 and a half years, I have been completing a distance dietetic program with every single course on line. I then set up rotations with 12 preceptors in Indianapolis while living in Denver for my dietetic internship. The internet has been very useful for me during this entire process!
I truly get energized and inspired when I am around others, so I am absolutely elated with the fact that I get to learn in a hands on supervised practice. It’s going to be challenging, but seriously so exciting!
Because I have been working to get organized for this internship, I have been blogging a bit less than normal. No worries…I’m not going anywhere but during this time I will be posting less frequently and on a less regular schedule. I’m not sure how much time I will need to devote to the internship assignments and I want to make sure I have time for family and friends too 🙂
Because today is a special day, I wanted to celebrate with one of my favorite breakfast foods…pancakes!
I think I love just about any kind of pancake. I love how versatile they are (you can mix it up with different flours, adding in fruit, etc), and something about them just tastes so satisfying! Brian and I usually have some form of pancake once a week.
My favorite toppings for all pancakes are peanut butter and fruit 🙂 Seriously delish!
But these aren’t just regular pancakes, they are Green Banana Flour Pancakes!
High in resistant starch (feeds the good bacteria to aid in digestion, source)
Has a very smooth texture
You typically need about 25% less flour than tradition flour when swapping it into a recipe
Good source of potassium
The flavor has a subtle banana undertone, but it doesn’t make the pancakes overly “banana-y” and it looks dark like cocoa when mixed into the batter.
These pancakes come together quickly and the recipe makes enough for extra to eat throughout the week, or freeze for a busy weekend.
Green Banana Flour has not specifically been tested for FODMAPs on the Monash University app, but unripe bananas (no brown spots) are considered low FODMAP. I would imagine that green banana flour is ok, but pay attention to your symptoms (if necessary) and stick with foods that make you feel your absolute best!
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I made these pancakes today, per the recipe, except I didn’t use flax meal, and I used 2% milk instead of almond milk. I think they would have turned out good, but instead they turned out very terrible and I had to throw them out. I think there is a mistake in the recipe calling for 1-1/2 teaspoons of baking soda. Did you mean baking powder? The pancakes tasted super strong of baking soda and were inedible.
I’m sorry they didn’t turn out! Considering your modifications, I haven’t made them that way before, so I’m not sure if it was the baking soda or the changes you made to the recipe.
These pancakes look fantastic!
Good luck!!! So excited for you … I can’t wait to follow along!!
Thanks, Chelsey!! 🙂
Yum! I’ve seen a few things with banana flour and am interested in trying it!
It’s fun to experiment with!! Since pancakes were a success, I need to try other things 🙂