Banana flour is said to be the new almond flour, I made these healthy pancakes with it and I love to bake with this flour. The flour is also really healthy and gluten free. It is the third week already of the cooperation with Voedingsgeluk. Two weeks ago I made a smoothie and last week a banana bread. This week it is time for a nice breakfast recipe.
Do you want to know more about Voedingsgeluk? Have a look at the links below:
For this breakfast recipe I need banana flour. Since I started eating more healthy I discovered a lot of flours bit banana flour is new to me. On the internet I find that they sell it at Holland and Barret. I needed to be in town anyway so I took it right away. For the other people that don’t know what this flour is and what you can with it. Here you will find some information about it.
I really assumed that the flour would taste like banana, but that is a misunderstanding. I don’t taste any banana in the flour. Like they write on the Holland and Barret website: “Banana flour has a quite neutral, lightly nut-like flavor.” “The flour consists of a starch that is recognized as a fiber by the body. It does not give huge peaks in the blood sugar level.” Another benefit is that banana flour is gluten free. I can imagine how curious you are, so I will share the recipe with you.
Preparation time: 5 minutes Baking time: approximately 2-3 minutes per pancake Amount: 7 pancakes
Mix the banana flour with the eggs and add half of the almond milk to it. This batter will get quite thick. Mix all ingredients properly.
Next add the rest of the almond milk while you keep stirring. Mix into a smooth batter.
You now have a nice and thin batter and can bake the pancakes.
When the pancake starts to bubble and the top gets dry, you can carefully flip it. These pancakes are really easy to flip.
As decoration I added some blueberries and agave syrup on top of the pancakes to make them a bit sweeter.
Have fun baking and enjoy eating these lovely breakfast pancakes.
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