These green banana pancakes are a nourishing twist on a classic favourite; light, fluffy, and subtly sweet with a hint of cinnamon. Paired with juicy wild blueberries and creamy coconut yoghurt, they’re a deliciously satisfying way to start your day. Made with green banana flour, these pancakes are naturally gluten-free and packed with resistant starch to support gut health, stabilise blood sugar, and fuel good bacteria. Rich in fibre and free from refined sugar, this wholesome recipe is perfect for anyone looking to enjoy comfort food that loves your body back.
what you need (makes 8-10 bars)
For the pancakes:
- 1 cup green banana flour
- 1 tsp baking powder (aluminium-free)
- ½ tsp cinnamon
- Pinch of salt
- 2 eggs
- ¾ cup almond milk (or milk of choice)
- 1 tbsp maple syrup or honey (optional)
- 1 tsp vanilla extract
- Coconut oil or ghee, for cooking
For serving:
- ½ cup wild blueberries (fresh or frozen)
- ½ cup coconut yoghurt
- Extra maple syrup or honey (optional)
- Toasted coconut flakes (optional)
what to do
- Mix the dry ingredients: In a bowl, whisk together green banana flour, baking powder, cinnamon, and salt.
- Add the wet ingredients
- In a separate bowl, beat the eggs, then add almond milk, vanilla, and optional sweetener. Stir well.
- Combine and rest
- Add the wet mixture to the dry ingredients and mix until smooth. Let the batter sit for 5–10 minutes to thicken slightly.
- Cook the pancakes: Heat a little coconut oil or ghee in a non-stick pan over medium heat. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes. Repeat with remaining batter.
Stack pancakes and top with wild blueberries and a generous dollop of coconut yoghurt. Drizzle with maple syrup and sprinkle with toasted coconut flakes if using.
Green banana flour is naturally gluten-free and high in resistant starch, which supports gut health.
