Raw Banana Flour Pancakes

Back to All Articles

Raw Banana Flour Pancakes


Raw Banana Flour Pancakes

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
Banana flour is a fine, powdery and a unique grain-free flour alternative loaded with gut loving fibre. It is loaded with vitamins and minerals. You will be surprised with the texture and lightness of pancakes made from the starchy flour.
4 from 3 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 5 pancakes
Calories 134 kcal


  • Blender
  • Frying pan


  • 1 cup Banana flour
  • 2 tbsp Sattu flour
  • 1/2 - 1 cup Fresh and unsweetened coconut milk
  • 4 eggs or 1 tbsp flax seeds beaten with 3 tbsp water to form a jelly like paste
  • 1 tbsp Cold pressed coconut oil or organic A2 ghee
  • 1/2 tsp Pink salt
  • 1 tsp Apple cider vinegar
  • tsp Pure vanilla extract
  • 1 tsp Sri Lankan cinnamon powder
  • 2 tbsp Raw unpasteurised honey
  • For greasing Ghee or coconut oil


  • Place all ingredients except the ghee/coconut oil in a blender or food processor and blend on medium until its mixed well.
  • Heat a teaspoon of ghee/coconut oil in a frying pan over medium heat, tilting the pan until it is completely covered.
  • Pour a few tablespoons of the mixture into the pan, quickly tilting once again to spread the pancake.
  • Cook for around 1 minute, then flip and cook for another minute.
  • Repeat the process until all your pancakes are cooked.
  • Enjoy with a drizzle of raw honey/ liquid jaggery or savoury topping of your choice.


  • Raw banana flour is low in sugar and contains high resistant starch, which makes it ideal for diabetics too since the starch present in this flour improves insulin sensitivity.
  • Rich in fibre and the resistant starch, this flour gives us a feeling of fullness and satisfaction, reducing frequent hunger pangs and in the long run helps weight loss.
  • Add 1 tbsp to the roti flour/chilla flour/dosa idly batter and use it for baking. Add it to thicken soups, gravies and reap the nutritional benefits of calcium, potassium, Vitamin B6, C, zinc, dietary fibres and potassium present in it.


Calories: 134kcalCarbohydrates: 21gProtein: 4gFat: 5.8g
Keyword traditional
Tried this recipe?Tag us on instagram with some pictures!

From a pimple to cancer, our You Care Wellness Program helps you find a way

Talk to our integrative team of experts today 



Share this post

Comments (2)

  • Nams Reply

    Hi Priyanka, when I change the quanity of the number of pancakes the eggs remain same. That feels wrong. Can you please advice ?

    September 8, 2022 at 8:09 am
    • Anonymous Reply

      Hi Nams,

      Use the egg whites here and use it just for here ,reduce /increase the quantity when the mixture gets foamy and beatable consistency for a fluffy pancake.

      September 8, 2022 at 8:17 am

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Back to All Articles