My awesome naturopath, Carmen, turned me on to using green banana flour. Its resistant starch promotes the growth of healthy bacteria in the gut and reduces the prevalence of potentially harmful bacteria. It’s a win-win for our digestive system! As a bonus these pancakes have turmeric that is not only tasty but decreases inflammation in the body and is made more bioavailable by the addition of freshly cracked black pepper. Delish!
1 cup Green Banana Flour
2 Flax Eggs – 2 tbsp flax and 5 tbsp water
2 tsp Baking Powder
1 tbsp Ground Turmeric
2 tbsp – Olive or Coconut oil
1 3/4 cup Almond or Coconut milk – I made a blend of the two
2 Green Onions, diced – white parts removed
A pinch of Salt and Pepper
First, make your flax egg by combing ground flax seed and water in a medium sized mixing bowl. Whisk until combined well and allow to rest for five minutes.
Next, add all remaining ingredients to the bowl. Mix with a whisk to combine.
Heat a skillet or pancake pan and lightly grease with coconut oil. Use a 1/4 cup measure to pour batter onto pan to cook individual pancakes. Flip once bubbles form on the surface. About 1-2 minutes per side.
*These are lovely on their own but we served ours with mixed sprouts which we ate taco style. The crunchy texture of the sprouts with the warm and soft pancakes was divine. They would be lovely with a chunky salsa or used as a side for a curry in place of bread.