Banana flour pancake Recipe
Serves 2
A great way to feed your microbes and encourage a healthy diversity of bacteria, these tasty banana flour pancakes also deliver a hit of resistant starch to increase the production of short-chain fatty acids, which lowers the pH of the bowel, making it harder for pathogens to live there — and all while you enjoy your pancakes! Super simple to make, these pancakes will be enjoyed by adults and kids alike.
Try topping with coconut yoghurt or whipped coconut cream, fresh or fermented fruits or berries.
1 tablespoon extra-virgin coconut oil, plus extra for greasing
PANCAKES
- 75 g (21/2 oz/1/2cup) green banana (plantain) flour
- 3 free-range eggs
- 11/2 teaspoons baking powder (gluten- and aluminium-free)
- 1 teaspoon alcohol-free vanilla extract or vanilla powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon ground cinnamon
- 1 TBS Love Your Gut powder
- 1 tablespoon raw honey or rice malt syrup, or 6 drops of liquid stevia (optional)
- 60 ml (2 fl oz/1/4 cup) non-dairy milk of your choice
Method:
Combine all the pancake ingredients in a large mixing bowl. The batter should be thick, but pourable; add extra milk if it’s too thick. Allow the batter to rest for a few minutes.
Melt the coconut oil in a frying pan over medium–high heat.
Add about 60 ml (2 fl oz/1/4 cup) of the batter to the pan. Cook on each side for about 2 minutes, or until browned. Transfer to a warm plate and keep warm while cooking the remaining batter.
Stack the pancakes high and serve warm, with your favourite toppings. You can also let them cool and have them for afternoon tea.
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