Grain Free & Healthy Green Banana Flour Pancakes
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- Опубліковано 13 жов 2019
- Banana flour is a unique grain-free flour alternative loaded with gut loving fibre. Unlike other grain-free flours, (from nuts or coconut) banana flour is fine and powdery, and capable of producing a lovely smooth batter that looks and behaves like it’s made with conventional flour. The result is much less dense and less grainy too. When blended in the Vibe Blender System the texture becomes aerated helping to produce light and fluffy pancakes.
Green banana flour is getting a lot of gut-loving attention recently as a fertiliser for your gut. Unlike the common sweet, yellow banana; the green variety are loaded with resistant starch, a unique type of fibre that is resistant to digestion to become food for your gut bacteria instead. It also has an impressive array of vitamins and minerals.
If you give this recipe a try we'd love to hear about it! Comment below.
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Amazing just loved it ❤
Thank you so much 😀
I used exactly measure like your but my pancake dough much looser so I have to put some a little more banana flour. It still loose but I use small pan so my pancake come out fine and it is taste very good. It is soft, light and fluffy. Thank you so much.
Sounds great, thanks for sharing : ))
thank you for the recipe, I just made it and my son eat half of the plate at ones
Thanks for the great feedback, so glad to hear your son is enjoying his health pancakes :)
I made it and it's so delicious .Thanks for the recipe.
would mixture of arrow flour and banana flour be more beneficial due to fine grain nature of arrow flour, and make it more like a classic thin pancake?
Hi there, thanks for your question. I am not sure, we have not tried this. If you give it ago, we would love to hear how it turns out. Thanks.
Thank you for this recipe .Can powder powder be used instead of baking soda n vinegar . It seems the acidic taste came out more after a day in the fridge. Unless it’s the raisins I added that caused it
Hi there, thanks for your message. We have not tried backing powder, but is should work. If you give this a try we would love to hear how it turns out. Raisins is a great idea too : ))
where'd you get your pan? iCan I make it thicker and bake, like a flat bread? like t eat with lentil dishes...
Hi there, its a crepe pan we bought from a local homewares store. We have not tried baking it. If you do let us know how it turns out : ))
Resistant starch is transformed into normal starch with cooking,
Could cooling pankakes be a solution?
I am also lookong for answers to this. It turns out there are 4 types of resistant starch. Green bananas contain mostly RS2, which is resrant atarch that exists before cooking. Retrograded starch, RS3, is formed from starch that has broken down due ro cookung and formed amorphous structure upon cooling. All the sources i i have checked all praise bananas (and even more so plantain) for their high RS2. Addutionally, i havent found any papers showing formed RS3 to be greater than 4% of total carbs in rice which makes me wondee if such a small amount is even worth it.
You should also consoder RS1, which is resitant starch that resists digrstion due to there being a barrier to digestion around it such as the fat from butter. Try adding butter to your food ro increase RS1.
However. Green bananas and green plantains are really not eaten raw, ever. So it wouldnt make much sense to praise its RS2 value if we couldnt wat it anyway.
Another syffestion i would give to you is to fry your oancakes on a veey low heat for alonger time. I have made cornmeal pancakes on the lowest heat and then just flip them at the 5-6 minute mark then keep them cooking for another 5 minutes (the frying pan is cocered to cook by the steam, also because it takes 10 minutes on such a low heat, i make really big pancakes that take up most of the frying pan).
Please see:
digestivehealthinstitute.org/2013/05/10/resistant-starch-friend-or-foe/
And check out the comment section there for more facts.
I found this:
Resistant starch (RS) has the advantage on food production of having less impact on the sensory properties of the final products (such as better appearance, texture, and mouthfeel), which is favorable for consumer acceptance [74,75]. However, only five studies evaluated RS in which the amount ranged from 5.5 g to 16.6 g of RS in green banana flour [43,50,53]; 34 g to 67 g in green banana starch [49,50]; 1.2 g of RS in cooked green banana flour [43]; and 7.8 g in green banana pulp [54].
www.ncbi.nlm.nih.gov/pmc/articles/PMC6627159/
Cooking really does destroy it, but cooked how? Are they expecting me to just eat it raw?
seen most recipes including apple cider vinegar. What's the essence of adding it?
Hi there, thanks for your question, ACV activates the bicarb soda / baking powder. Lemon juice may also be used in place of this.
@@luvelelife Thanks a lot for your feedback
Welcome :))
Can we skip adding the eggs? I would like to try this recipe but since I am on AIP diet, eggs are prohibited.
Hi there, unfortunately this recipe will not work without eggs. We do have some egg free warp recipes on our channel you can checkout.
@sadiqhussain you should be able to Google egg substitute for AIP diet and there are options available.
@@jenkane196 Thq for the suggestion. I did see some gelatin related substitute though I have not tried it yet.
there are plant based egg replacement substitutes that look exactly like liquid egg
CAN I ADD OATMEAL FLOUR WITH THE BANANA FLOUR
Yes, this should work just fine. If you do try this we would love to hear about the results : ))
Are you sure that is really 400ml of coconut milk? I just mix them all, and it’s liquid. The consistency is not even close to yours.. too mich liquid.
Hi there, that is a good question, let me check.
Hi again, here is some feedback from our recipe creator;
Coconut milk can be variable - some are quite watery will others closely resemble coconut cream. Also I have used 2 varieties of banana flour - one was finer and more absorbent than the other.
A possibly way to make this work better would be to use 1 cup of coconut milk and then add water if the batter is to thick.