recipe: growing grace farm’s banana chocolate chip pancakes (paleo, gluten free, dairy free)

One of my favorite routines is to cook breakfast for my daughter on the weekends.  You may have already see the post about her favorite crepes that I’ve been making since she was 2.  This morning, however, she asked for an old standby–banana chocolate chip pancakes.  Oh my, how my mouth began to water!  Needless to say, after I whipped up her breakfast, I experimented with a version that my body could tolerate.  The key to the success of this recipe is to follow the recipe.  I’ve learned with coconut flour that if you get the ratios wrong in a batter, you end up with a mess.  So even though it’s against my nature, I pulled out the measuring spoons and cups and made sure I wrote this one down.

And you know what–even after finishing a plate of her own pancakes, my daughter dared to taste a bite of mine.  When she noted that they taste like “real” pancakes, I knew I had a winner.  Enjoy!

Growing Grace Farm’s Banana Chocolate Chip Pancakes (paleo, gluten free, dairy free)

2 very ripe bananas mashed

2 eggs

1/2 tsp vanilla

1/4 c. coconut flour

2 tbsp ground flax seed

1 tsp cinnamon

1/2 tsp baking soda

dash of sea salt

mini chocolate chips

Warm pan on medium heat.  In bowl, whisk together banana, eggs, and vanilla.  In a bowl, stir dry ingredients and mini chips with a fork.    Slowly pour dry ingredients into wet mixture while whisking.  Batter should look on the thin side rather than thick side, and that’s what you want.

Spoon batter into the pan.  I use a large soup spoon size of batter.  The batter needs to spread a bit so leave some space around each pancake.    When the batter begins to look “dry” around the edges, then it’s time to flip.  I found myself turning down the heat on the pan after flipping so they had time to cook all the way through without burning the outside.

Even though the banana and mini chips lightly sweeten the pancakes, I must confess that a bit of melted butter and warmed grade B maple syrup made this breakfast treat just heavenly.  So much so, that next time I don’t think I’ll have to make 2 sets of pancakes. After finishing a plate of her own pancakes, my daughter dared to taste a bite of mine.  When she noted that they taste like “real” pancakes, I knew I had a winner.  Enjoy!

 

 

 

 

 

 

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