Organic Banana Flour Cinnamon Pancakes with Berry Compote

These healthy pancakes are quite likely the best, most fluffiest and delicious pancakes ever! They are gluten and grain free, using an organic banana flour in place of regular flour. With added McCormicks Organic Ground Cinnamon for a sweet and warm finish.

Organic Banana Flour Cinnamon Pancakes with Berry Compote

What’s banana flour?

Simply, under-ripe bananas milled into a flour. Surprisingly however, banana flour doesn’t have a distinct banana flavour. It has a mild earthy flavour that can be used both in sweet and savoury dishes. It’s highly nutritious and packed with resistant starch (a gut friendly fibre), as well as being naturally gluten and grain free for those on special diets. When replacing with regular flour you don’t need quite as much banana flour (or you may need to add more liquid) as it binds well with eggs (or egg replacers) for a dough like texture.

Banana flour is rich in minerals including potassium (just like bananas!), zinc, magnesium, phosphorous and manganese. It’s also a high source of 5HTP (5-Hydroxytryptophan), a precursor for serotonin, which promotes feelings of happiness and wellbeing.

Resistant starch health benefits:

Resistant starch is a fermentable fibre that passes through to the colon undigested. Here it feeds the good bacteria which produce short chain fatty acids (SCFAs) such as butyrate. Butyrate has anti-inflammatory properties on the gut lining and controls the growth of the cells lining the gut.

Cinnamon health benefits:

Cinnamon is one of my favourite and most used spices in both sweet and savoury dishes. Studies have shown cinnamon may lower blood glucose levels and improve insulin sensitivity. Cinnamon has been found to have antioxidant and anti-inflammatory properties, as well as improve HDL:LDL cholesterol ratios.

Organic Banana Flour Cinnamon Pancakes with Berry Compote

The best fluffiest delicious healthy pancakes that happen to be gluten and grain free. Made with Banana flour, a gluten and grain-free alternative to regular flour and a great source of resistant starch

Makes: 2 serves

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Prep time:

Cook time:

  • 1/2 cup green banana flour
  • 3 whole free range eggs
  • 1 tsp McCormicks Organic Ground Cinnamon
  • 1/2 cup milk of choice (I used unsweetened almond milk)
  • 1 tbls stevia (or your choice of natural sweetener - 100% maple, honey, rice malt etc.)
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking powder
  • Extra Virgin Olive Oil, for cooking
  • Berry Compote:
  • 2/3 cup berries (I used frozen)
  • 1/2 tsp McCormicks Organic Ground Cinnamon

  1. In a medium mixing bowl, whisk all ingredients (except the berry compote ingredients) until well mixed and smooth. Alternatively use a blender. If time permits, allow the batter to rest for 5-20mins in the fridge (this gives a fluffier pancake).
  2. Heat a little oil in a non stick pan on medium heat. Pour in desired amount of batter. Cook until batter begins to lightly bubble, then flip and cook until golden. Repeat with reminaing mixture.
  3. Meanwhile, heat a small saucepan on low heat with a little oil. Add in berries and cinnamon (and additional stevia if you prefer). Warm for a few minutes until berries soften.
  4. Serve up pancakes topped with berries and sprinkled with extra cinnamon.

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