Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

banana flour pancakes


Banana flour is a unique grain-free flour alternative loaded with gut loving fibre. Unlike other grain-free flours, (from nuts or coconut) banana flour is fine and powdery, and capable of producing a lovely smooth batter that looks and behaves like it’s made with conventional flour. The result is much less dense and less grainy too. When blended in the Vibe Blender System the texture becomes aerated helping to produce light and fluffy pancakes.

Green banana flour is getting a lot of gut-loving attention recently as a fertilizer for your gut. Unlike the common sweet, yellow banana; the green variety are loaded with resistant starch, a unique type of fibre that is resistant to digestion to become food for your gut bacteria instead. It also has an impressive array of vitamins and minerals.

Green banana flour pancakes

Green banana flour doesn’t taste like banana – at all. Green banana flour pancakes taste kind of earthy but with what I can only describe as a subtle burnt caramel or chocolate tone that tastes superb with all kinds of condiments. Try adding a dollop of homemade cultured cream, gut-loving coconut yogurt or quark (coming soon).

banana flour pancakes

Note: We have found that different brands of green banana flour have varying levels of absorbency and you may need to add more coconut milk or water accordingly. 


3 eggs
1 cup of coconut milk - plus extra if too thick (can sub with water also)
1 cup of green banana flour
1 teaspoon of vanilla
Pinch of salt
1 tablespoon of maple syrup
¾ teaspoon of bicarb soda
½ teaspoon of apple cider vinegar
Coconut oil for frying


  1. Add all the ingredients into the Vibe blender jug in the order listed.
  2. Blend on ‘smoothie’ mode for 30 seconds. Stopping once to scrape down the sides if necessary. The mixture will be thicker than conventional pancake batter and will not pour.
  3. Heat a well seasoned, heavy based pan or crepe-maker to a steady low heat.
  4. Coat the cooking surface with a small amount of coconut oil.
  5. Dollop, spoonfuls of batter onto your cooking surface. Spread and shape with the spoon. Choose your size.
  6. When bubbles form and begin to pop, flip your pancakes over.
  7. Transfer to a plate and repeat the process with the remaining batter.
  8. Enjoy with your favorite pancake toppings while they are warm.
  9. Banana flour pancakes are best eaten on the day they were made.


banana flour pancakes