Looking for a quick and easy, delicious, satisfying, yet healthy breakfast that looks like a treat? Try these super easy, lectin-free, gluten-free, dairy-free, and sugar-free flourless green banana pancakes.
Green banana vs sweet banana
Plantains, like bananas, can be eaten at any stage of their ripening. Green bananas are green bananas and have green skin, while sweet bananas are ripe and have yellow skin and sometimes brown spots when they become overripe.
Traditionally, green bananas are used to make tostones and french fries, while sweet or ripe bananas are used in stews, stir-fries, pancakes and other desserts. I love making sugar-free, grain-free granola with green bananas.
Also, check out this green plantain chicken curry recipe and these delicious gluten-free flatbreads made with green plantain and sorghum flour.
There is a significant nutritional difference between the two. While green bananas are mainly resistant starch, with a small amount of sugar, sweet bananas are converted to simple starch, with a significant amount of sugar.
That’s why I only use green bananas in my recipes, including this pancake recipe.
According to USDA data, a green banana (270 grams) has 6.11 grams of sugar, while a yellow, ripe banana has 47.2 grams of sugar. (SOURCE)
The ingredients for the green banana pancakes without flour:
To serve the banana pancakes, I used:
How to make this recipe for green banana pancakes
- Wash the green banana with warm water, dry it and peel it. You can cut it into a few pieces and then peel each one; it’s easier, and since they’ll blend, it doesn’t matter if they’re not perfectly peeled.
- Add the chopped green banana, eggs, inulin powder, olive oil, salt, vanilla, cinnamon and baking powder to a blender and blend until creamy.
- Add the hemp seeds to the batter and combine with a spatula or spoon (do not mix the hemp seeds).
- Heat a cast iron skillet, griddle, or your favorite pancake pan over medium heat. I use a cast iron, and it doesn’t need fat, but if you know your pan needs fat, you can work with a little coconut oil. I made three small pancakes at a time (about 4 inches), but you can make them any size you like. Cook on the first side for a few minutes until the edges begin to set, then turn the panels with a spatula and cook for a few more minutes on the other side until they are no longer soft to the touch.
- Transfer to a plate and cover until done.
- Serve with your favorite nut butter, coconut butter and berry dip, or whatever you like. If you like syrup in your pancakes but want to avoid the sugary maple syrup it can give you, use Yacon Syrup or Lakanto Syrup instead.
How to make berry sauce
The easiest way to make a berry sauce is to heat frozen berries. For this one, I used raspberries and blackberries. Blueberries, tart or sweet cherries would also be perfect. Otherwise, you can simply use fresh berries.
To make the berry sauce, I add the frozen fruit to a saucepan and, while I make the pancakes, simmer the sauce until some of the excess liquid evaporates (about 20 minutes on low). I add a small amount of powdered inulin or another plant paradox approved sweetener.
Read more about my experience cutting sugar out of my diet here: How I Quit Sugar Over 5 Years Ago. And I still eat the cake.
Healthier Pancake Recipes
If you’re exploring more gluten-free, lectin-free, and sugar-free pancakes, check out these healthy recipes:
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Ingredients
- 1 large green banana
- 3 pasture-raised eggs
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon inulin powder (or sweetener of your choice)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon baking powder
- 3 tablespoons hemp hearts/seeds
- To serve: nut butter, coconut butter, berry sauce
Instructions
Wash the green banana with warm water, dry it and peel it. You can first cut it into a few pieces and then peel each of them.
Add the green banana pieces, eggs, inulin powder, olive oil, salt, vanilla, cinnamon and baking powder to a blender and blend until creamy. the dough will be liquid and creamy.
Add the hemp seeds to the batter and combine with a spatula or spoon (do not mix the hemp seeds).
Heat a cast iron skillet, griddle, or your favorite pancake pan over medium heat. I use a cast iron pan that doesn’t need fat, but if you know your pan needs fat, you can work with a little coconut oil. I made three small pancakes at a time (about 4 inches), but you can make them any size you like. Cook on the first side for a few minutes, until the edges start to set, and are golden with brown spots, then turn them with a spatula and cook for a couple of minutes more on the other side, until are no longer soft to the touch. .
Serve with your favorite nut butter, coconut butter, berry dip, or toppings of your choice.
notes
The easiest way to make the berry sauce is to cook frozen berries (I used raspberries and blackberries for this one) while you make the pancakes. You can add a tablespoon of a plant paradox compatible sweetener. Bake them for about 30 minutes and serve them hot over the pancakes. This amount makes about 11 4-inch pancakes. The nutritional profile below does not include ingredients.