AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
I know what you are thinking….what is a Monkey banana? Well the spelling is slightly wrong as it should be Monkoy Banana from the Phillipines but definitely sounds better calling them Monkey bananas! In the Phillipines there is a Señorita banana which is also called Monkoy, Cariñosa, like all bananas from the AA cultivar group, these are relatively small, robust bananas that are renowned for being incredibly sweet. Monkoy Banana’s are small and sold in asian grocery stores. They aren’t commonly available but the Lady Finger bananas work just as well to make my Monkey Banana pancake recipe.
I enjoy mixing a lady finger with a sweet, regular banana since it gives sweetness without the use of added sugars like honey, maple syrup, stevia, or monkfruit sweetener. This is a simple and healthy pancake recipe that can be used for breakfast, snack, dessert and are light and fluffy which is hard to find that is allergy friendly.
They are incredibly simple to make because the lady finger banana acts as a great binder, preventing the need for xanthan gum or eggs, and they cook up incredibly quickly and are easy to flip over because they stay together.
What distinguishes a Lady Finger banana from a regular banana?
Lady Fingers, which are often referred to as sugar bananas or baby bananas, are substantially sweeter and slightly smaller than conventional bananas. Due to a longer period of growth required for Lady Fingers, they also tend to be slightly more expensive per kilogram than conventional bananas.
How long does the mixture last?
The mixture last for about 4 days in the refrigerator.
Substitutions:
If you try and and substitute for normal banana’s it doesn’t work as well, I tried using two normal banana’s and they were harder to cook, maybe adding more arrowroot flour or even try Xanthan Gum would allow this to work. You can use two lady finger bananas but one of each works best.
You can swap out the brown rice flour for cassava flour or coconut flour.
Change the flavour:
To change the flavour of the pancakes you can add in cinnamon, vanilla, cardamom and nutmeg. You can either combine all together or just use one or two spices.
Serving:
I recommend serving them with fruit like strawberries, raspberries, blueberries, apples or whatever fruit is in season with a sprinkle of cinnamon. They are also really good by themselves with no toppings.
Tip: I use an organic long life coconut milk from the supermarket and it works really well.
For this recipe I used 2 banana’s (1 lady finger and 1 normal banana) and put them in a stainless steel mixing bowl.
I use a potato masher to mash the banana’s, these type of banana aren’t as soft as a normal banana so you will have to press down harder on the potato masher to mash them.
I use scales to measure the flours, first I put the bowl on the scale and then press the white button to make sure the weight is zero. Then I slowly add the rice flour/cassava flour until the number on the scales says 35g.
I now push the white button on the scales to reset the weight to zero so I can gradually add the tapioca flour until the scale reads 35g.
In the bowl are both the flours and mashed banana.
Once the weight is set to zero once more, add the coconut milk gradually until the scales read 150g.
Combine all ingredients.
Now spoon the mixture into any size pancake you want. I think they work best as mini pancakes.
It only takes a minute to cook one side, then flip onto the other side to cook for 30 seconds.
My cooked Monkey Banana Pancake recipe:
This is the what they look like when they are ready to eat.
If you love this recipe you will enjoy some of my other recipes.
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 2 Monkoy Banana or Lady Fingers. Monkoy banana are from a Asian supermarket
- 35 g Brown rice Flour Swap to Coconut flour for AIP/Paleo
- 35 g Tapioca Flour
- 150 g Coconut Milk long life For AIP swap for a coconut milk can with no brown rice
Variations:
Normal Banana's
- 2 Banana's
- 35 g Brown Rice Flour Swap to Coconut flour for AIP/Paleo
- 35 g Tapioca Flour
- 150 g Coconut Milk long life For AIP swap for a coconut milk can with no brown rice
Lady Finger and Normal Banana
- 1 Lady Finger Banana
- 1 Banana
- 35 g Brown Rice Flour Swap to Cassava flour for AIP/Paleo
- 35 g Tapioca Flour
- 150 g Coconut Milk long life For AIP swap for a coconut milk can with no brown rice
- 1 tbsp Coconut Flour
- 1 tbsp Arrowroot flour
Instructions
- Peel the 2 banana's and put them into a stainless steel mixing bowl.
- Use a potato masher to mash the banana's.
- Put the stainless steel bowl on an electronic food scale and set the weight to zero. Now slowly add the rice flour until the weight is 35g.
- Set the weight back to zero and slowly add the tapioca flour until the weight gets to 35g.
- Now set the weight back to zero and slowly add the coconut milk until the weight gets to 150g
- Combine all ingredients.
- Now spoon the mixture into a carbon steel frying pan with 1 tablespoon of olive oil and cook on a high heat. You can make the pancakes any size you like.
- They only take 1 minute to cook on one side, then flip them over and cook the other side for 1 minute.
- Take them out of the frying and they are ready to eat.
- Serve with fruit or eat them by themselves.
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