December 26, 2017

Gluten-Free Buttermilk Banana Chocolate Chip Pancakes

I love the smell of pancakes in the morning as it reminds me of cooking breakfast with my Grandma growing up. My family always made them thinner (as you will notice with this batter), which I like because the pancakes cook quickly and get a nice crust on the outside. These are great to make at the beginning of the week and keep in airtight container in the fridge. To reheat, simply place 1 or 2 pancakes on a plate and microwave for 1 minute. So yummy!

1. Combine the flours, sugar and baking soda in a large mixing bowl.

 

2. In a medium bowl, whisk together the mashed banana, buttermilk, eggs and butter. Add to the dry ingredients and stir until just combined. Fold in the chocolate chips. Let the batter rest for 5 minutes.

 

 

 

3. Coat a large nonstick skillet or griddle with cooking spray and turn heat to medium. Use 1/4 cup measure for each pancake and cook for 2 minutes per side, or until golden brown.

 

4. Serve the pancakes with sliced banana and melted nut butter or pure maple syrup drizzled over the top.



Gluten-Free Buttermilk Banana Chocolate Chip Pancakes
Serves 6

All you need:
1 cup gluten-free all-purpose flour
1 cup almond flour
1 tablespoon coconut sugar
1 teaspoon baking soda
1 cup mashed ripe banana
2 cups buttermilk
2 eggs
1/4 cup unsalted butter, melted
1/2 cup dark chocolate chips
Cooking spray

All you do:
1. Combine the flours, sugar and baking soda in a large mixing bowl.
2. In a medium bowl, whisk together the mashed banana, buttermilk, eggs and butter. Add to the dry ingredients and stir until just combined. Fold in the chocolate chips. Let the batter rest for 5 minutes.
3. Coat a large nonstick skillet or griddle with cooking spray and turn heat to medium. Use 1/4 cup measure for each pancake and cook for 2 minutes per side, or until golden brown.
4. Serve the pancakes with sliced banana and melted nut butter or pure maple syrup drizzled over the top.

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