Most days for breakfast I drink a fresh juice or smoothie. Every now and then I get crazy and make some eggs. This past Saturday we all decided that we wanted Pancakes! I went on a search to find a new gluten free recipe. The one I found also happens to be vegan. The recipe below I adapted from Love and Lemons Blueberry Banana Pancakes. I think chocolate + banana + pancakes make the best combination. So, when I saw the blueberry pancake recipe I new instantly I would change it to Chocolate…don’t get me wrong I love blueberries but these pancakes were just calling for chocolate!
This was such a good recipe, the pancakes were fluffy and delicious. The kids and I devoured them!
I drizzled mine with some ginger syrup!
This was a fun breakfast treat that I could feel really good about the kids and I eating. Gluten and Dairy free!
- 1 ripe banana
- ⅔ cup of soy or almond milk
- 1 teaspoon vanilla extract
- ½ cup gluten free all purpose flour
- ¼ millet flour
- ½ tsp xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup chocolate chips (I like to use Enjoy Life)
- a few teaspoons coconut oil, for the pan
- syrup, for serving
- In a small food processor, puree the banana with the milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
- In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Stir in the chocolate.
- Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat. (check the first one to make sure it's done in the middle, if not, you may need to reduce heat to low and let it cook a little bit longer).
- Serve pancakes warm with the syrup of your choice.
1. What do you usually eat for breakfast?
2. What is your favorite pancake topping?