If you’ve ever gone through a season of over-indulgence, ahem, Christmas, you’ll know it can be a hard habit to break. To go from big, decadent hot breakfasts to a bowl of cold yogurt and granola can be a bit…jarring. This grain-free pancakes recipe is a perfect way to ease into healthier eating. I have found that my body isn’t a huge fan of digesting gluten, so I really try to budget my gluten intake and this recipe helps me still feel like I can enjoy a fun breakfast.
I LOVE something sweet and bready in the morning. And especially something chocolate. In a perfect world, I’d eat a chocolate croissant and drink a cappuccino (preferably here) every morning. But sadly we’re not living in a perfect world. And not only would my digestion be a mess if I had my perfect breakfast everyday, I imagine my physique would take a hit as well. Ha! All that to say, capturing that same feeling of a warm, sweet breakfast without all the overindulgence, makes this breakfast one of my go-to’s.
Grain-Free Banana Chocolate Chip Pancakes
DifficultyEasy
Servings2-3
Prep time10 minutes
Cook time10 minutes
Total time20 minutes
If you’ve ever gone through a season of over-indulgence, you’ll know it can be a hard habit to break. To go from big, decadent hot breakfasts to a bowl of cold yogurt and granola can be a bit…jarring. This grain-free pancakes recipe is a perfect way to ease into healthier eating. I have found that my body isn’t a huge fan of digesting gluten, so I really try to budget my gluten intake and this recipe helps me still feel like I can enjoy a fun breakfast.
Ingredients
- 6 ea eggs
- 1 cup almond flour, or regular all-purpose if you don’t do nuts.
- 3 ea bananas, peeled, overly ripe is best
- 1/2 cup kefir, plain
- 1/4 cup coconut flour
- 2 tsp vanilla
- 2 tsp maple sugar, can use regular sugar
- 1 tsp baking soda
- dash sea salt
- butter, to coat pan and for serving
- 1/4 cup chocolate chips, for adding to each pancake as it cooks
- maple syrup, for serving
Instructions
- 1
Put all ingredients (besides butter and maple syrup) in a blender and whiz until batter is smooth.
- 2
Let the batter sit for 5 minutes before you cook the pancakes. Heat your cast-iron skillet and once it is warm all over, coat the bottom of the pan with butter.
- 3
Pour about 1/4 cup of batter into your buttered skillet, making a round shape. Add as many chocolate chips as desired. Once you see bubbles in the batter, flip the pancake and cook on the opposite side before removing from the pan. I keep my cooked pancakes on a small sheet tray over the pilot light so they stay warm. You can also keep them in a warm oven. Repeat until all batter is used up.
- 4
Serve pancakes with a dollop of butter and high-quality maple syrup. Enjoy!
Keywords:Grain-Free, Pancakes, Chocolate Chips, Banana Pancakes, Healthy Breakfast, Healthy Pancakes, Easy Breakfast