So being gluten free has its challenges, but it is much better for you in the long run. One of the things I miss the most is PANCAKES!! A big fluffy pancake with lots of warm syrup. What I didn’t realize growing up was that they aren’t all that good for you. Hormone filled eggs, milk, and processed flour along with tons of sugar.
Thank goodness there is a better option. You don’t really need syrup with this recipe, although I do occasionally. One thing I’ve learned is that if you top your pancakes with bananas or other fruits, that is all the sweetness you need! I also love to take frozen blueberries, rasberries, or strawberries and heat them in a saucepan on low for 5 minutes, then pour them over pancakes or waffles.
I really hope you enjoy this recipe, it was fun to experiment with…
Choco Banana Pancakes
Ingredients, (yields about 5 pancakes, double portions for 10)
1 Cup of Gluten Free Bisquick
1 Organic Egg
1 Cup of Rice or Coconut Milk. You can use Almond Milk, but it might be a little thick, so you’ll need add more
2 Teaspoons of Olive Oil or Coconut Oil
1/2 Cup of Unsweetened Cocoa Powder
2 Tbs of Cinnamon (optional)
1 Banana
Mix all ingredients in a bowl (except banana), beat with a mixer or by hand until batter is smooth and pourable.
Heat your skillet on low-med low, and right before you pour the batter, add 1/2 tsp. of coconut oil to skillet and roll around till the pan is covered
Pour batter onto skillet into a round shape being careful not to make the pancake too thick
Cook for 1 minute, until edges are cooked, then flip over. Repeat the flipping until the pancake is cooked thoroughly, but not burnt. (Be careful because the color of the cocoa can hide burn marks) I generally cut open the first one to make sure it is not doughy inside.
Cut the banana into small pieces and serve on top of the warm pancake.
Happy Eating~
Maria Alexis