Banana Pancakes

Elena Duggan

Ingredients:

  • 2 medium bananas, mashed
  • 4 medium eggs, separate
  • 100g green banana flour
  • 50g ghee, melted
  • ¼ tsp cinnamon
  • ½ tsp vanilla paste
  • 50g ghee for frying, additional for serving
  • Additional banana for serving

Method:

  1. In a med bowl, beat the egg whites until medium peaks.
  2. In another bowl (or food processor), beat all other ingredients until thoroughly combined.
  3. Gently fold through the egg whites, maintaining as much aeration as possible.
  4. Heat the ghee in a heavy based non-stick fry pan to a medium heat.
  5. Scoop batter into rounds in the non-stick fry pan. Wait until bubbles form before flipping over and cooking reverse side. Cooking will take up to three minutes first side; up to two minutes reverse side. Cook in batches of three or however many fit comfortably in your pan until complete.
  6. Serve with freshly sliced or brûléed banana, and/or whipped cream/ ice cream if desired.

Health Notes:

  • Gluten free
  • Grain free
  • Moderate Fructose / zero refined sugar
  • Keto Friendly
  • Vegetarian
  • Pescatarian

Fun Facts on Banana:

Green Bananas

  • high resistant starch
  • greater satiety
  • a source of prebiotics

Yellow Bananas

  • Sweeter
  • Digests quicker
  • Higher antioxidant levels

Brown Bananas

  • Super sweet
  • Greatest vitamin mineral loss
  • Highest antioxidant levels

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