Pancakes are one of those breakfast treats I used to crave on certain Sunday mornings… and then I gave up gluten!

I searched tirelessly for a good gluten-free version, to no avail… …until I discovered green banana flour.

Not only does it make the best pancakes… but it is also high in resistant starch, which feeds your good gut bacteria.

Here is my secret recipe, feel free to share 😉




  • ½ cup green banana flour (I use Natural Evolution)
  • ½ banana, mashed (very ripe with brown spot)
  • 2-3 eggs
  • 1 ½ teapoons baking powder
  • 1 tsp vanilla
  • 1 tablespoon honey or maple syrup
  • Pinch salt
  • 1/2 cup milk (cow’s or coconut milk)
  • ½ tablespoon apple cider vinegar




  1. Place all ingredients in a bowl and mix until smooth.
  2. Let batter settle for a couple of minutes.
  3. Put about ½ tbsp coconut oil or butter in a medium-hot pan.
  4. Pour about ¼ cup of batter in the pan and cover with a lid (I find that this makes them easier to turn).
  5. When bubbles form on top, flip and cook the second side until golden brown.




  • Coconut butter
  • Macademia butter
  • Blueberries or raspberries (frozen berries that have been defrosted taste great on those as the juices get soaked in the pancake, making it extra yummy!)
  • Lemon and honey drizzle
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