Fluffy and sweet, banana flour pancakes are made in your blender for an easy and delicious breakfast! Just a handful of ingredients and less than 15 minutes required!
Yup, it’s another pancake recipe! And this batter, just like my beet pancakes and banana lentil pancakes is made right in your blender!
Easy peasy!
These banana flour pancakes are naturally gluten free and grain free since banana flour is made from just one ingredient, ground bananas!
What is banana flour?
If you haven’t heard of banana flour before, it’s a ground up flour, made from unripe, green bananas.
Using green bananas means the sugar content is lower, but still nutrient dense. It’s high in essential minerals and vitamins that you’d get from consuming fresh bananas, and of course, it’s packed with potassium!
It’s naturally vegan, gluten free, nut free, whole30 and paleo friendly.
Does banana flour taste like banana?
Since the flour is made from green bananas, there is only a mild banana flavour. So if you’re not a huge banana fan, not to worry! You’ll hardly taste it.
How to make banana flour pancakes
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Here’s what you’ll need.
Preheat your griddle to medium heat.
Then add ALL the ingredients to your blender. Process until smooth and combined, scraping down the sides as needed. (photos 1-3)
Now, pouring directly from your blender spout, make pancakes that are approx. four inches in diameter. Cook for 3-4 minutes, until bubbles have formed on top and the edges appear set. (photo 4)
Then flip your pancakes and cook the other side for another 3-4 minutes, until cooked through. (photo 5)
Serve your banana flour pancakes with fresh berries, sliced bananas, a drizzle of peanut butter, maple syrup, or any of your favourite pancake toppings.
What to serve with them
Serve some crispy hash browns or home fries and alongside your pancakes. Or keep it lighter with your favourite fresh fruit.
Can I freeze them?
Yes! To freeze your pancakes, make sure they’re completely cooled to room temperature first.
Then store them in an airtight container or zip top bag in your freezer for up to 3 months.
Can I make these nut free?
Yes. Simply sub the peanut butter for a nut free butter like sunflower butter, instead.
Expert Tips
- Scrape the sides of your blender. The peanut butter may get stuck to the sides when blending, so make sure everything gets nicely combined by scraping the sides down, as needed.
- Do not use high heat for these pancakes or the outside will get very dark and the middles, underdone. These cook best at medium heat.
More delicious pancake recipes!
- Peanut Butter Pancakes w/ Peanut Butter Caramel
- Healthy Blueberry Pancakes
- Lemon Poppy Seed Pancakes
- The Easiest Fluffiest Vegan Pancakes Ever
- Vegan Pumpkin Pancakes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup banana flour
- 2 teaspoons baking powder
- 1 cup soy milk or milk of choice
- ½ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 tablespoon peanut butter or almond butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your griddle over medium heat. Then add all the ingredients to a blender and process until smooth. Stop to scrape down the sides, if needed.
- Now pour the pancakes directly from the blender onto your hot griddle, cooking for 3-4 minutes until bubbles have formed and the edges appear set. Then flip and continue cooking through for another 3-4 minutes.
- Serve with sliced bananas, fresh berries, maple syrup or any of your favourite pancake toppings.
Angela says
Delicious pancakes with little effort, thanks Rosa! Just what I needed.
Rosa says
You’re welcome Angela! 🙂
Sandra says
I tried it twice and the batter is very thick so it’s hard to form as pancakes in the pan. They aren’t able to be (“poured”). The second time the batter stuck to the pan so hard I couldn’t flip the patties. Note: first time I didn’t use applesauce, second time I substituted it with full fat coconut milk. Resulted in same overly thick consistency.
Rosa says
Hi Sandra, just to make sure I’m understanding correctly, you made these twice, but both times didn’t follow the recipe? I’ve never tried these without the applesauce, nor with coconut milk, so I can’t speak to the different results you’re getting.
Caroline says
Made these yesterday morning and everyone gobbled them up. Love how easy they are to make and very tasty. Thank you for this simple gluten free breakfast. 🥞
Rosa says
My pleasure Caroline!
Tabitha says
These were ok. I bake with green banana flour, but found using sunflower butter to be a very strong flavor as an alternative to almond butter. Also if you use a coated skillet to cook in add spray grease between batches because these will stick. The flavor didn’t wow me and I used a baking powder alternative, using cream of tartar and baking soda. 2-1 ratio gave a wonderful fluffy lift to the pancakes. This is a good base recipe to start from, but I’ll probably tweek to use coconut flour, coconut butter and an egg which is not vegan. I think you could bake these on parchment and they would work well. No flipping necessary there, but on the stove they do take 4-5 minutes for each pancake. I did not use a blender- put all liquids in a bowl together and use a fork to blend until creamed, then add your dry ingredients and use the same fork to gently blend. Break out a spatula to complete the folding, and let rest before cooking or baking. I portioned the pancakes using a 1/4 cup dry measuring cup, and added different spices to pump up the flavor- think ginger and pumpkin spice. Worked well.
Jess says
I make these often but finally leaving a comment. They are delicious and so easy to make. I love that I can just throw everything in the blender. Thanks Rosa!
Rosa says
Thanks so much for sharing Jess! 🙂