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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
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
-10 small pancakes
Calories
68
kcal
Author
Heather Dessinger
Ingredients
3
eggs
¼
cup
milk
(dairy or nut milk of choice)
1
tsp
vanilla
1
tsp
raw honey
2
TBSP
coconut flour
1/3
cup
blanched almond flour
½
tsp
baking soda
¼
tsp
sea salt
1
ripe banana
¼
cup
chocolate chips
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:
1
pancake
|
Calories:
68
kcal
|
Carbohydrates:
7.7
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1.2
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
55
mg
|
Sodium:
162
mg
|
Potassium:
0
mg
|
Fiber:
1.9
g
|
Sugar:
3.7
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg