Lotus’s Blue Corn Banana Griddle Cakes


We are so excited to see Issue 14 of Dishing out and about on stands around town for the summer. The new magazine is full of great recipes and stories, including an editorial on pancakes. There were so many great pancakes to consider, we wanted to share the recipe for another version with all our digital readers and followers. Check out this recipe from Lotus for their blue corn banana griddle cakes.lotus pancakes

Lotus’s Blue Corn Banana Griddle Cakes


  • 4 cups oat flour
  • 1 cup blue corn flour
  • 1 cup arrowroot starch
  • 1/2 cup cane sugar
  • 3/4 tablespoon baking soda
  • 3/4 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup ground flax meal
  • 4 bananas
  • 1/2 cup melted palm shortening
  • 2 cups water


  • Combine all dry ingredients.
  • In a separate bowl, blend the bananas, palm shortening and water.
  • Mix wet and dry ingredients together until no clumps remain.
  • If needed, slowly add more water.
  • Cook in a nonstick pan or griddle on medium-high heat.

lotus pancakes


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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