Banana Peel Flour Pancakes
Makes about 6 medium gluten free pancakes from your banana peel flour
Ingredients
- 60 g ½ cup banana peel flour
- 50 g almond flour
- 1 tsp baking powder
- 1 tsp cinnamon optional
- 1 ripe banana
- 1 egg
- 180 ml plant-based milk unsweetened almond milk is nice
- 15 g maple syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Mix dry ingredients in a bowl: banana peel flour, wheat/oat flour, baking powder, cinnamon, and salt.
- Whisk wet ingredients in another bowl: mashed banana, egg, milk, honey/maple syrup, and vanilla.
- Combine the wet and dry mixtures. Let the batter sit for 5 minutes (banana peel flour absorbs a bit more liquid).
- Heat a non-stick pan or skillet with a little oil or butter over medium heat.
- Scoop batter (about ¼ cup per pancake) into the pan. Cook 2–3 minutes per side until golden brown and cooked through.
- Serve warm with toppings like yogurt, fresh fruit, more banana slices, or nut butter.
Notes
🍴Tip: If the batter feels too thick, add a splash more milk. If too thin, add a bit more almond flour.