October 4, 2013 by Sam
Growing up, my Dad always made banana pancakes. (Now that I think about it, I don’t think I’ve ever seen him make a batch of pancakes without bananas!) They are the perfect sweet & fluffy treat on a weekend morning. A couple weekends ago, I was craving this treat & found a great recipe. We topped our’s with just grass-fed butter. They had enough sweetness in them that you don’t need any syrup.
The addition of chocolate to the pancakes make them extra yummy. I always find it best to use my favorite dark chocolate bar rather than chocolate chips. I haven’t found chocolate chips that are dark enough for my liking so I just pick out my favorite 85% cacao or higher dark chocolate bar & use a knife to chop it up.
I hope you enjoy these as much as we did!
Banana Chocolate Pancakes (adapted from Against All Grain)
Makes: 8 pancakes
1 very ripe banana
1 tsp. vanilla
1/4 cup coconut milk
2 tbs. coconut flour
1/3 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped dark chocolate
Mix together, mashing the banana up as you mix.
In another bowl, mix together the remainder of the ingredients.
Combine the wet & dry ingredients and mix thoroughly until a batter forms. Let the batter sit for 4 minutes.
Heat a skillet to medium-low & grease with coconut oil. Scoop 1/4 cup of the batter into the pan & let cook until it bubbles & the edges solidify.
Flip the pancake and cook for a couple more minutes.
Serve hot! (You can keep them in a warm oven while the other pancakes cook.)