Banana Pancake Recipe in Honor of National Pancake DayI decided I absolutely had to get my banana pancake recipe on the website in time for National Pancake Day! During National Pancake Day, the company’s largest philanthropic event of the year, more than 1,500 IHOP restaurants across the country will be giving guests a complimentary stack of IHOP’s signature buttermilk pancakes all day (from 7 a.m. to 10 p.m.) Pancake patrons are encouraged to make a voluntary contribution to their local Children’s Miracle Network Hospital (or to contribute at least what they would have paid for the pancakes – $5). Children’s Miracle Network Hospitals® raises funds and awareness for 170 member hospitals that provide 32 million patient visits each year to kids across the U.S. and Canada.
Healthy Wheat Free Pancakes You’ll Flip For!Since I am pretty sure IHOP has not cleaned up their signature buttermilk pancake recipe since the last time I was there about 18 years ago, I figured I should do my part to share a clean eating pancake substitute in honor of this nationally recognized special day. My healthy wheat free banana pancake recipe is also dairy-free, made with 100% whole grains, and has no added extra oil to the batter. And if you use cacao nibs instead of chocolate chips, the recipe has zero refined sugar. But I promise you won’t miss a thing in the taste department substituting my banana pancake recipe for the IHOP stack. However, since I most definitely do not want to take anything away from the Children’s Miracle Network Hospital charity by encouraging you to stay homebound with a stack of Clean Cuisine pancakes, I encourage everyone who tries and likes my banana pancake recipe to put your money where the miracles are and donate $5 to the Children’s Miracle Network Hospital HERE. IHOP’s goal for 2015 is to raise $3.5 million for charity. Every little bit counts.
What to Drink with Your Banana Pancake Recipe?And just what will I be drinking when I enjoy my stack of pancakes on National Pancake Day tomorrow? Coffee of course. And yes, coffee and clean eating can go hand in hand. If you have not yet heard the news, the Scientific Report of the 2015 Dietary Guidelines Advisory Committee has been submitted to the Federal government and for the first time ever, the report addresses caffeine and coffee. Not only does the report say caffeinated coffee is OK—it even goes so far as to say coffee is good for you. I think many of my fellow coffee drinkers could have probably told you that years ago. But in all seriousness, the research on the health benefits of coffee is pretty impressive. So yes, coffee, clean eating and some pancake recipes (such as the banana pancake recipe below and my Blueberry Flourless Pancakes) are all compatible. Who knew!?
Wheat Free Banana Pancake Recipe with Chocolate Chips
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- 1/2 cup raw cacao nibs OR 1/2 cup dairy-free dark chocolate chips (such as Enjoy Life brand***)
- 4 organic (pastured eggs (such as Vital Farms), separated)
- 1 cup hemp milk OR 1 cup water plus 1/4 cup sprouted pumpkin seeds (such as Go Raw brand)
- 1/2 cup brown rice flour
- 1/4 cup almond flour
- 1/4 cup barley flour
- 6 pitted dates
- 1 teaspoon pure vanilla extract
- Pinch of unrefined sea salt
- 2 bananas (sliced very thin)
- Organic extra virgin coconut oil (such as Barlean’s)
- Place the chocolate chips or cacao nibs in a mini food processor and process into super fine crumbs. Set chocolate crumbs aside.
- Place the egg whites in a high speed blender (such as a Vitamix) and process for 1 full minute, or until stiff peaks form. Transfer the whipped egg whites to a small bowl and set aside.
- Put the hemp milk (or the water and sprouted pumpkin seeds) in the high speed blender along with the egg yolks, brown rice flour, almond flour, barley flour, dates, vanilla and pinch of salt. Process on high until ingredients are well-blended. Pour in the whipped egg whites and process on low speed for about 10 seconds.
- Lightly oil a large heavy skillet with coconut oil and heat over medium-heat. When the skillet is hot, pour 1/4 cup batter per pancake onto the surface and immediately arrange several banana slices on top. Sprinkle the chocolate “crumbs” on top. Cook the pancake for about 1 1/2 minutes per side. Repeat with the remaining batter. Serve warm.
***Use the cacao nibs instead of the chocolate chips if you want your pancakes to be 100% sugar free.