Sunday, February 9, 2014

Chocolate Chip Banana Pancakes

This winter has been absurdly awful. The midwest was ridiculously subzero, the south got snow, and all other regions were colder than usual - for longer - and got way more snow. Another snowstorm will be coming tonight and another on Wednesday. Seriously??

Cold winter days are the kind of days when it's nice to be warm and cozy indoors. Cold weekends are even cozier with a warm batch of pancakes for brunch :)  This recipe is definitely my favorite paleo/gluten-free pancake recipe so far and were a huge hit with the family! 

Banana Chocolate Chip Pancakes

Adapted from Against All Grain

1 banana, mashed
2 egg whites
1/4 c coconut milk
1 tsp vanilla
1 tsp honey
2 tbsp coconut flour
1/3 c blanched almond flour
1/2 tsp baking soda
1/4 tsp salt
Chocolate chips

1. Mash banana in a medium bowl. Add the wet ingredients: egg whites, milk, vanilla, & honey. Mix until combined and the eggs are slightly foamy.
2. Add the dry ingredients: coconut flour, almond flour, baking soda, & salt. Mix all that goodness together and all clumps are broken up.
3. Heat griddle on medium-low heat. When it's hot, spray oil on pan. Pour 1/4 c of batter per pancake onto griddle and use spatula to shape into a round shape. .
4. When pancakes start to bubble (about 4-5 minutes), sprinkle on chocolate chips. Flip and cook until pancakes are done, about 2-3 minutes. 

Tip: These are gluten-free pancakes so they are more delicate than typical wheat ones. Flipping these babies is the easiest when the pancakes are smaller (4 inches in diameter is ideal) and smaller than the spatula. Smaller spatulas tend to work better than larger ones. DO NOT touch the pancakes until they begin to bubble and the outer edges start to turn white, otherwise they will fall apart.

Yield: 8 pancakes