Banana Flour Pancakes
No Bake Chocolate Banana Flour Bites
Paleo Vegan Creamy Chocolate Super Smoothie
Banana Flour Pancakes
Ingredients:
- Banana flour
- Sugar: Granulated sugar. You can also substitute sugar sweeteners such as monk fruit.
- Baking Powder
- Salt
- Vanilla Extract
- Eggs: Vegan substitute, a flax egg works well.
- Oil: Extra virgin olive oil, canola oil or vegetable oil.
- Almond milk: Unsweetened almond milk vanilla or plain unsweetened almond milk
- Optional Garnish: pecans, sliced bananas, powdered sugar
How to cook:
- Combine banana flour pancakes dry ingredients using fork or whisk.
- Add wet ingredients and slowly mix until thoroughly combined. Note: banana flour is a very fine powder so you will want to mix slowly to minimize mess.
- Mix until there are no lumps. Unlike a more classic pancake, banana flour is very fine powder so you don’t want lumps.
- Grease frying pan with oil and heat pan to medium-high heat.
- Add ¼ to ⅓ cup batter for each pancake.
- Cook for approximately 1-2 minutes and flip, cooking another 1 minute or so.
- Add optional garnishes for banana flour pancakes such as pecans, walnuts, sliced bananas, powdered sugar, maple syrup or pancake syrup.
No Bake Chocolate Banana Flour Bites
Ingredients
- 3 Tbsp of Green Banana Flour
- 3 Tbsp of Coconut Oil
- 1 1/2 Tbsp cocoa powder
- 3 Tbsp nut butter (we like cashew)
- 3 Tbsp agave syrup
- Shredded Coconut for rolling balls in
- Optional: Chopped almonds, walnuts, pecans, raisins, dried cranberries
Instructions
- In a bowl, combine all ingredients (minus the shredded coconut) and mix well.
- Sprinkle shredded coconut onto a plate. With a tablespoon, take batter and roll into balls. Then roll the balls in the shredded coconut until well coated.
- Refrigerate and enjoy! Yields: 4-8 tasty bites (depending on size).
Paleo Vegan Creamy Chocolate Super Smoothie
Ingredients
- 8-10 oz water
- 3-4 large ice cubes (3-4 oz)
- 2 oz of Coconut Milk
- 1/4 of a ripe, medium avocado (about 1 oz)
- 2 tbsp flax meal (use cold-milled for preservation of fats)
- 2 tbsp (1 oz) organic extra virgin olive oil
- 1 tbsp of Green Banana Flour
- 1 tbsp cacao or natural cocoa powder
- 1 tbsp blanched almond butter
- 1/2 tsp matcha
- 1/2 tsp stevia extract
- small pinch of salt
- Place 8 oz water, 3 ice cubes, and the rest of the ingredients into a blender – I prefer to use a personal-sized carafe – and blend until creamy; about 30 seconds.
- If it’s too thick, add the extra 2 oz of water. If you’d like it to be colder, add the extra ice cube.
- Enjoy immediately or store in a thermal cup or in the fridge for up to 12 hours.
*Green banana flour is there for its resistant starches – if you don’t have any, leave it out or replace it with a tablespoon of pressure-cooked chickpeas.*If you don’t have blanched almond butter, leave it out or replace it with coconut butter, pecan butter, walnut butter, or another acceptable nut butter.
