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Banana Chocolate Chip Pancake Recipe (Grain and Gluten Free)

A fun, grain-free recipe for special breakfasts. This recipe is tasty and simple to make.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 -10 small pancakes
Calories 68kcal
Author Heather Dessinger

Ingredients

Instructions

  • In a medium size bowl, whisk together the eggs, milk, vanilla, and honey.
  • In a separate bowl, mix together the flours, baking soda, and salt.
  • Pour the flour mixture into the egg mixture and whisk to mix.
  • Let the mixture rest for 3-5 minutes to let the coconut flour soak up some of the moisture.
  • While the batter is resting thinly slice the banana and set aside.
  • Heat and grease a skillet or griddle over medium high heat.
  • Mix the batter again, and make the pancakes by using a ¼ cup measure to pour the  batter.
  • Once the pancake begins to bubble, place a couple of slices of banana and a sprinkle  of chocolate chips on top.
  • Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up and feels slightly firm.

Notes

These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.

Nutrition

Serving: 1pancake | Calories: 68kcal | Carbohydrates: 7.7g | Protein: 3g | Fat: 3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 162mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 3.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg