These paleo banana chocolate chip pancakes are another one of my kids’ favorites. I like them because they are sweetened only with bananas, are grain, dairy, and nut free, plus they contain healthy fats! This is a good recipe to make when you have a couple of ripe bananas to use up!
They are a bit delicate, so be patient while they cook! I recommend a griddle or griddle pan because you can fit more pancakes on the larger surface. Since they do take a while to cook, this will allow you to make more at one time.
1/4 c. coconut oil
1 tsp. vanilla (optional)
1/3 c. coconut flour
3/4 c. milk of choice (almond, coconut, cashew, dairy)
1/4 tsp. sea salt
1/2 tsp. baking soda
1/4 c. chocolate chips (these are soy and dairy free)
Coconut oil for cooking
Makes eight to ten 3″ to 4” pancakes
Using a mixer, mix bananas, coconut oil, eggs, and vanilla. Add coconut flour, salt, baking soda, and milk. Let sit for 5 minutes or so to allow the mixture to thicken. Add chocolate chips and combine. Batter will be very thick.
Heat griddle to medium to medium-low heat. Use a paper towel, spread a thin layer of coconut oil on griddle. Scoop a scant ¼ cup of batter onto a lightly oiled skillet or griddle over medium-low heat. Keep the pancakes to a maximum of 4 inches in diameter, otherwise they will be impossible to flip! Cook over medium to medium-low heat for 4-5 minutes, then carefully flip pancakes. If they seem too runny to flip, give them another minute. Cook for about 2 minutes on second side before removing.
Serve with grass-fed butter and maple syrup. Top with banana slices and/or nuts if desired.
*Tip: These pancakes take a long time to cook! Do not flip until the edges are no longer shiny. The will fall apart if you’re not patient!
Have you tried my other grain free breakfast recipes?
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