Many of us grew up eating a bagel, donut, bowl of cereal, or other grain-based, high-carb breakfast. When transitioning away from grains, it can be hard to find something to eat for breakfast. But giving up grains doesn’t mean you have to give up fun breakfasts altogether. These grain-free banana chocolate chip pancakes are a perfect (healthy!) choice when you want something sweet for breakfast.
Why Grain-Free Pancakes?
There’s a lot of discussion and differing ideas about whether grains are okay to eat or not. Some experts say we shouldn’t eat grains since they are a relatively new addition to the human diet. Others say that grains have been a large part of our diet for thousands of years. The truth is, modern grains aren’t what they used to be, so both points of view might be true. Grains are different in the following ways:
- Processing has changed. Instead of grinding the whole grain into flour, we can now use only the starchy part to make white flour. This flour is much more widely available and inexpensive, but it’s also lower in nutrients.
- Agronomists created new types of wheat that can yield more on less acreage. When a plant is hybridized for one attribute it is usually less desirable for others. In this case, wheat became less nutritious.
- Grains are prepared differently than they were in the past. Most traditional cultures prepared grains by soaking, sprouting, and fermenting them. This helps reduce phytates that block nutrient absorption.
- Many people who can’t tolerate grains in the U.S. are fine with them when they travel abroad. Many people who can’t tolerate grains in the U.S. are fine with them when they travel abroad. This may be because in the U.S. glyphosate is sprayed on wheat before harvesting. Glyphosate is banned in many other countries so it would make sense that grains would be less problematic abroad.
Additionally, grains, especially white flour, can cause blood sugar spikes. There are no nutrients in grains that we can’t get from other sources. Because so many people have trouble with grains (and may not know it), it may be best to avoid grains.
That’s why I created this recipe that uses grain-free flours. The end product is similar in texture to white flour pancakes. But these pancakes are much lower in carbs and won’t cause any grain-related health issues.
Want More? Similar Recipes to Try
- Grain-Free Pumpkin Pancakes – This flourless pancake recipe is perfect for using up leftover pumpkin puree.
- Coconut Flour Pancakes – A nut-free recipe that uses applesauce for a bit of sweetness.
- Coconut Flour Apple Muffins – These are a hit with the kids and are full of healthy ingredients (a win for mom!).
- Protein Packed Crepes – This recipe uses a surprising secret ingredient to up the protein content. They are a filling breakfast choice.
- Coconut Flour Waffles – A simple grain-free recipe that is filling and kid approved.
- Lemon Blueberry Muffins – A tasty way to use up fresh or frozen blueberries. These muffins are perfect for a quick breakfast.
I’m also excited to try this cashew pancakes from Everyday Maven!
Banana Chocolate Chip Pancake Recipe (Grain and Gluten Free)
- 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.
What are your favorite kinds of pancakes?