Gluten Free Pancakes with Chocolate Chips

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Gluten free pancakes like these make us love the way we eat. When I came across the “Banana Chocolate Chip Protein Pancakes” from Healthful Pursuit, I knew we had to try them.¬†From that healthy recipe, I have redeveloped it into a true family favorite, particularly with my athletic kids and hard working husband, all of whom need the large amounts of protein packed into each nutrient-rich pancake. Gluten free, dairy free, and cane sugar-free (except for the small amount in the 85% cacao chocolate bars we use), it’s amazing how great they taste.

Psst… by the way… please don’t tell my daughter, Miranda, there is a banana in the recipe. She doesn’t like bananas in recipes, and can’t taste it in these gluten free pancakes.

Gluten Free Pancakes with Chocolate Chips

Gluten Free Pancakes with Chocolate Chips

Ingredients

  • 1-1/2 Cups Almond Milk (or other non-dairy milk)
  • 6 Eggs
  • 1/4 Cup Chia Seeds
  • 1 Banana
  • 2 Tablespoons Baking Powder
  • 1/4 teaspoon Coarse Kosher Salt or Sea Salt
  • 2 Cups Chickpea (Garbanzo Bean) Flour
  • 2 Tablespoons Pure Vanilla
  • 8 Drops Liquid Stevia
  • 1/4 Cup Honey
  • 1 Low to No Sugar Chocolate or Carob Bar (we use 85% Cacao Chocolate Bar)

Instructions

  1. Combine almond milk, chia seeds and all but 1 egg in bowl and let sit. It will gel a bit, and maximize the digestion-aiding qualities of the chia.
  2. Blend 1 egg and banana. Combine with the liquid/chia mixture.
  3. Mix baking powder, flour, and salt.
  4. Combine liquid/chia mixture, dry ingredients, vanilla, honey, and Stevia until just blended.
  5. Heat coconut oil in frying pan over MEDIUM heat (no higher).
  6. Chop chocolate (or carob) bar into small pieces, and combine with batter.
  7. Use 1/4 cup measuring cup to scoop batter into pan. It is best to test one pancake, taste it, and adjust the flavoring, if necessary.
  8. Cook first side for 2-3 minutes, or until bubbles form and the edges start to turn golden brown.
  9. Flip and allow to cook for another 1-2 minutes.
  10. Serve these gluten free breakfast treats with coconut oil, maple syrup, nut butter, cinnamon, and/or sliced bananas.
  11. Enjoy!

Notes

This can be made vegan by replacing eggs with "flax eggs" (1/3 cup freshly ground flax + 2/3 cup water, let sit for a bit until it gels a bit)

Sunday Morning… Yes, we have no bananas (or eggs)

So my husband got up this morning, and we haven’t been grocery shopping for the week. Very few grab and go food options equals a chorus of, “we have no food,” from the kids.

“How about gluten free pancakes?” I ask. My husband decided to try this recipe for the first time. But we have no bananas! So I suggested using 1/2 cup less almond milk. He soaked the chia seeds, went to the fridge for eggs, and saw we only have 2 eggs. Have you ever had that feeling of being excited to make something, only to be out of a key ingredients?

No worries! We are determined to have gluten free pancakes this morning.

Substitutions

For each egg, use 1 Tablespoon freshly ground flax and 3 Tablespoons filtered water.

Instead of a banana, use 1 cup sweet potato puree (or reduce almond milk by 1/2 cup)

What substitutions have you tried in your Gluten Free Pancakes?

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