BEST EVER BANANA BREAD PANCAKES

When I was younger, one of my favorite dinners was chocolate chip pancakes, and my mom made the absolute best. You read that right, pancakes for dinner. I don’t know what it was, but no one could make a pancake like my mom. You could bet it was a good night if my mom was going to whip up a batch of chocolate chip pancakes. Add chocolate chips to these pancakes (as pictured above), and they could rival the ones from my childhood. They’re really that good.

The pancakes are thick, fluffy and moist. You’ll notice that the batter itself is much thicker than traditional pancake batter, so you need to spread out round pancakes with a spatula to allow them to cook evenly. Here’s a helpful tip: Make sure you scoop your flour properly! Did you know that you are supposed to use a spoon to scoop the flour into the measuring cup and then level it? Scooping the flour straight from the bag and pressing to compact and level the flour is easier, but you end up with a lot more flour! If you measure correctly, the batter will be even easier to spread and it will even bubble when ready to be flipped.

I have been holding out on you guys, because I made these pancakes for the first time well over a month ago. I’ve since made them 4 or 5 more times. They are a favorite in our house.We love that, when the syrup is omitted, they are 100% fruit sweetened. Spread them with your favorite nut butter and you have a filling breakfast cake without the added sugars in traditional pancakes. Sugary or not, these pancakes are dang good. If you love banana bread you’ll love these. If you love pancakes you’ll love these. If you don’t love either banana bread or pancakes, I think you’ll still love these. Oh and you might be a little crazy too. 

Trust me, you want this recipe in your life.

 

5.0 from 1 reviews

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BANANA BREAD PANCAKES

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 4-6

 

INGREDIENTS

• ½ Cup coconut flour
• ½ Teaspoon baking soda
• ½ Teaspoon cinnamon
• ¼ Teaspoon sea salt
• 4 Eggs*
• 1 Cup mashed banana (about 2 bananas)
• ¼ Cup coconut oil or butter
• ¼ Cup coconut milk
• 1 Teaspoon pure vanilla extract
• 2 Tablespoons grass-fed gelatin (Great Lakes brand)*
• Optional: ¼ Cup of chocolate chips or walnuts

INSTRUCTIONS

1. In a small mixing bowl, combine the flour, baking soda, cinnamon and salt.
2. In a medium mixing bowl, whisk the eggs and combine with the mashed banana.
3. Stir in the remaining liquid ingredients. Fold the dry ingredients into the wet until well combined. The batter with be thick.
4. Fold in the chocolate chips or walnuts and the gelatin. Allow the batter to rest 5 minutes while you heat a pan over medium heat.
5. Scoop the dough into the pan to form small-medium sized pancakes. Using a spatula, lightly spread/flatten the batter.**
6. Cook for 1-2 minutes. When the pancakes are ready to flip, you will see the color of the bottom begin to change and small bubbles forming (depending on the thickness of your pancakes). Flip and cook an additional 30 seconds.
7. Repeat until all the batter is used up.

NOTES

*If using coconut oil, make the sure the eggs are room temperature to prevent the oil from hardening. 

*I love adding gelatin to pancakes for the nutritional value, because the taste and texture are not affected. Feel free to leave it out completely!

**The batter is thick, and does not spread naturally on it's own. Spread with a nonstick spatula, not the flipper!

Store leftover in the fridge for 3-4 days, or freeze for longer storage.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.