Green Banana Pancakes

Have your pancakes and eat them, too. These gluten-free green banana flour pancakes are fluffy and delicious.

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In the meal plan, we use these pancakes in mini almond butter and jam sandwiches. Add a couple of banana slices if you like an extra bit of sweetness.



  • 1 cup green banana flour

    ½ cup plain unsweetened almond milk

    2 large eggs

    1 banana

    1 tbsp ground flaxseed

    1 tsp raw apple cider vinegar

    1 tsp pure vanilla extract

    ½ tsp ground cinnamon

    Pinch sea salt

    2 tbsp coconut oil


To a blender, add all ingredients except oil; blend until smooth. In a large nonstick skillet on medium-high, heat 1½ tsp oil. Add batter, 4 pancakes at a time, using 2 tbsp batter per pancake; cook for 6 minutes, flipping halfway. Transfer to a plate. Repeat with remaining oil and batter, making 16 pancakes total. (Divide pancakes into 4 servings of 4 pancakes each.)

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