GREEN BANANA PANCAKES
Esben (our son) was very excited this morning when I made him pancakes. I don’t make pancakes often because my experience is that either I don’t feel great afterwards or I feel that it’s too sweet breakfast even though we don’t add processed sugar and the pancakes only have a little natural type of sweetener in them. Previously, I’ve also noticed that Esben won’t even finish one pancake. I think he also finds it too sweet. However not today, Esben ate three thick pancakes and I felt great after enjoying these pancakes so I thought I would share this recipe 🙂
I had four small green bananas and I wanted to use them before they got ripe. We tend to mostly use green bananas because they’ve less fructose in them. Ripe bananas are very high in fructose and can easily make you blood sugar spike depending on how sensitive you are. Overall I recommend using ripe bananas in small amounts. Green unripe bananas and plantains on the other hand have a high content of resistant starch. Resistant starch is “resistant” and will make it all the way to your large intestines where it’ll nourish your gut bacteria, which helps maintain intestinal health.
I added dried blueberries to these pancakes. I buy these dried blueberries from The Source Bulk Foods because they’re spray free. Conventional blueberries are on the Environmental Working Group’s Dirty Dozen list, a list of the produce with the highest pesticide loads so I only eat organic or spray free blue berries. Even though they aren’t on the updated list I would still stay away from conventional grown blueberry. I’m sure they’re still high up on the list. If you are in Perth or Australia where there’s a Source Bulk Food store, I recommend that you go and get some. They make it so easy to have blue berries on hand. Go to their website to check if they’ve a store near you 🙂
4 Small green bananas or 1 green plantain
1 tsp Vanilla bean powder
Grain free flour and/or psyllium husk
Dried blueberries (optional)
Mix bananas or plantain, eggs and vanilla bean powder. I used my Thermomix. When mixed well, add grain free flour and/or psyllium husk until desired consistency. Fold the blueberries into the mix. If you find the pancake dough too thick add coconut or nut milk.
Heat a skillet with coconut oil or ghee and cook the pancakes.
ENJOY these guilt free pancakes!
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