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Banana Pancakes

hearty nutrition

If you are in the mood for hearty pancakes, here's a great recipe submitted by Sarah 'The Seasonal Alchemist'.


Flax Seed Powder
2 Tbsp Navitas Naturals Coconut Palm Sugar
3 overly ripe Bananas (mashed)
2 tsp Cinnamon
1 ½ Cups plain Yogurt or Kefir
3 large organic free range Eggs
1 Tbsp neutral, healthy Oil
1 ½ Cups gluten free Flour Mix
2 tsp Baking Powder
1 tsp Salt
1–2 Tbsp neutral Oil for the pan(s)


In a large bowl, combine mashed bananas, brown sugar, cinnamon, yogurt/kefir, eggs, oil, and flax powder. Give a good whip so they are evenly mixed. In a medium bowl, whisk together gluten free flour mix, baking powder, and salt. Add this dry mix to the wet banana mixture and give a good stir. Let sit for 10-15 minutes while you sort your pan(s).

Preheat a good cast iron skillet (or skillets) over medium high heat. Once hot, place a little oil either directly in the pan or on a paper towel, (you will continue to reapply a little bit of oil before each pancake). Give pancake batter a stir and keep in mind the thicker the batter, the thicker the pancakes. So, if you like them a little thinner, add a little bit of a milk (rice or almond works great) to thin the batter down.

Add ½ cup of batter to hot pan and let sit for a minute or so before taking a peek on an edge to see how brown it is. Flip the pancake after some bubbles appear on the edge and let cook for a couple minutes on the other side.

Remove and enjoy with your own ration of maple syrup and butter.

Chef's Notes

Our Flax Powder takes this superfood one step farther by sprouting the seeds before dehydrating. This process of germination changes the nutrient composition of the seed, and maximizes the body’s ability to digest and absorb the nutritional benefits. Among these benefits are increased levels of omega fatty acids, a substantially higher enzyme content, and an upsurge of amino acids. Flax Powder is a food with a nutritional mission!

Yield: 8 pancakes