Chocolate Chip Banana Pancakes (gf +df)

I’ve always been more of a waffle or french toast fan, but every once in a while a pancake just tastes good, doesn’t it?! These are the easiest pancakes that are free of gluten and dairy and are low in sugar. This recipe makes 4 small pancakes, good for one serving, unless you’re eating them with something else, then they could be shared between two people. You could easily double or triple the recipe if you wanted to as well. If chocolate isn’t quite your thing (first off, who are you?!) you could absolutely add in blueberries instead or omit the chocolate chips altogether. I love topping these with some grass-fed ghee or butter and then some real maple syrup. Sooo good!! Perfect for a Sunday morning, or really anytime that you’re craving a pancake :)

Ingredients:

1 very ripe banana

1 egg

1 tbsp maple syrup

2 tbsp coconut flour

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup chocolate chips

1 tbsp coconut oil/avocado oil

Directions:

1) Smash the banana in a small mixing bowl until there are no chunks left.

2) Add the egg, maple syrup, coconut flour, vanilla, and cinnamon to the banana and stir until thoroughly combined and then fold in the chocolate chips until even dispersed in the batter.

3) Heat a medium sized pan on medium-low heat and evenly grease the pan with coconut or avocado oil. Add 1/4 of the batter slowly to the pan and repeat this 3 times for a total of 4 pancakes. Wait a few minutes and use a spatula to slowly and carefully life the pancake off the pan to see if it is ready to flip. It should be lightly golden brown and cooked on the side thats facing down before you flip it in order to keep in intact. Once you flip over, keep an eye on the other side that is now facing down until it is lightly golden brown as well. Remove from pan and add your favorite toppings!

With Love,

Ashley