Savory Breakfast: Green Banana Pancakes!

Keeping breakfast and brunch delicious with this savory option. Yes, pancakes can be savory and topped with vibrant, colorful, raw veggies for extra flavor and gourmet flare.

Green bananas are my main ingredient here. They’re not ripe yet, so they’re neutral tasting and not sweet. Just right for this savory dish.

I made some fresh coconut milk yesterday morning for a latte and had the pulp left over after straining it though my nut milk bag. So coconut pulp came in handy as that was my ‘flour’ ingredient. I love it when things work out like that. I mean, how many times have I put the pulp in the fridge only to find it a week later having forgotten about it completely. Breaks my heart to waste good ingredients. Alas, I am doing better!

So, if you need a little somethin’ different to make for breakfast, aside from the usual sweeter options, these savory pancakes are for you! You’re welcome. 😉


Pancakes recipe: Makes 7 medium sized pancakes.

  • 3 green bananas (I used light green/barely yellow)
  • 1/2 cup coconut pulp (or just use coconut flour)
  • 1 Tablespoon golden flax, fresh ground
  • 2 1/2 Tablespoons psyllium husk powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon 21 season salute (seasoning blend)
  • 1 teaspoon fresh squeezed lemon juice

Add bananas to a large bowl and mash with a fork. Add all the remaining ingredients except the psyllium husk, and mix well to combine. Add the psyllium husk last and mix well again. Make sure your hands are wet so you can handle the dough. Form 7 equally sized balls and flatten on to a parchment paper lined dehydrator sheet. Shape in to circles. Dehydrate at 115°F for 1 – 2 hours per side. Ready when both sides are dry to the touch yet still soft and flexible.  If you don’t have a dehydrator, try using your oven on it’s lowest setting to dry the pancakes out a bit. Watch them close, it should go fast in an oven. These pancakes can be made up to 4 days in advance and stored in the fridge for quick assembly later.


Smoky Garlic Cashew Cheese:

  • 1 cup raw organic cashews
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons water
  • 3 cloves garlic
  • 2 teaspoons Bragg Liquid Aminos (Tamari or soy sauce work too)

Add ingredients to a tall container and using an immersion blender, blend until smooth and well incorporated. Will keep in fridge for 1 week or in freezer for a month.


Veggie Garnish:

  • fresh dill, chopped
  • red onion, diced
  • carrot, finely shredded
  • sliced tomatoes


To serve, spread about a tablespoon of the Garlic Cashew Cheese on each pancake. Top with shredded carrot, diced red onion, and chopped dill. Slice some tomato on the side and serve it up.

Take a bow! This savory meal is going to have you and your guests asking for an encore. It’s so good!

If you do want a quick and sweet breakfast option, I’ve got a good one right here for you too. Enjoy 🙂


Comments (2)

Leave a Reply

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