Note from Mommypotamus: Hey ya’ll! Danielle from Against All Grain is stopping by today to share her recipe for light and fluffy chocolate chip pancakes. I had the privilege of testing the recipe this morning and I have one piece of advice for you: Make a double batch!
I’ll Make You Banana Pancakes, Pretend Like It’s The Weekend Now…
For some reason every time I make pancakes I end up singing that Jack Johnson song in my head! Sleeping in isn’t an option with an 18 month old, even on the weekend, but making banana pancakes is! I’m visiting Denver this week and watching my nephew and son and boy have they kept me busy! They’re both actually napping at the same time right now, so that means a new recipe for you! These pancakes will be a fun special treat for them this Easter weekend.
When my husband and I were dating in college (we’re actually high school sweethearts believe it or not), we’d spend every Saturday morning together. He’d drive over to my apartment early and we’d make chocolate chip banana pancakes for breakfast. Then we’d sit out in my living room on our tattered couch from the 70′s (usually with my roommate!) drink our coffee, and eat our pancakes while watching the travel channel. Wishing we could be on traveling through Europe instead of knee deep in text books.
The tradition continued after we got married and moved in together, but after going grain-free, pancakes disappeared from our household. I had tried a few versions of almond flour pancakes I’d seen on some of my favorite blogs and even tried my hand at an original recipe, but they never stood up to the old pancakes we knew. We both just decided it wasn’t worth it.
Now that I’ve been experimenting with combining different grain-free flours (usually almond and coconut in my case) I finally have a pancake recipe I’m confident in sharing with you. Mind you, nothing grain-free will ever have the exact consistency of an all purpose flour food, but these are so good we don’t care. I was never happy with how soggy the almond flour pancakes got and the coconut flour ones were just too eggy. This is the perfect combo me. The almond flour seems to add the texture and substance of a grain while the coconut flour helps to soak up the extra fat and liquid the almond flour tended to produce, making them a little more spongy than soggy.
I love slightly thinner pancakes that have a little crunch on the outside and are fluffy and moist on the inside. This has been a surprisingly hard task to accomplish and has provided many failed attempts! As easy as gluten-filled pancakes are to make, gluten-free (and even worse grain-free) pancakes seem to be an art. But I am finally happy with this recipe and it has passed the test of all of my taste testers as well!
Chocolate chips and bananas are a treat for us. We usually eat these plain or with blueberries for a slightly healthier breakfast. Because these ones are already so sweet, they need very little honey or syrup drizzled on them.
Ingredients (makes 8-10 small pancakes)
- 3 medium eggs, at room temperature
- 1/4 cup non dairy milk (I use coconut or almond)
- 1 teaspoon vanilla (where to buy gluten-free vanilla)
- 1 teaspoon honey (where to buy raw honey)
- 2 tablespoons coconut flour (where to buy coconut flour)
- 1/3 cup blanched almond flour (Honeyville or Digestive Wellness works best)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (where to buy sea salt)
- 1 overly ripe banana (brown spots are the best!)
- 1/4 cup chocolate chips (homemade or Enjoy Life – omit for SCD)
- Butter or coconut oil for the pan (where to buy coconut oil)
- Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
- Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
- Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
- Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
- Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
- Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
- Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.
Danielle Walker is the author and creator of the quickly growing and trending recipe blog, Against All Grain. She is first and foremost a devoted wife and loving mom to her wonderful husband and rambunctious toddler, but finds joy in her spare time developing tasty recipes for those on restricted diets. It is her passion to create familiar comfort foods that leave people satisfied rather than deprived. She wants to share with her readers that eating a diet of real, healthy foods does not mean living in a world of bland and uneventful food. All of the recipes on Against All Grain are grain-free, gluten-free, refined sugar-free, and lactose free.STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Mommypotamus' ideals and that I believe would be of value to my readers.
» Recipes » Grain-Free Banana Chocolate Chip Pancakes