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Wheat Free Banana Pancake Recipe with Chocolate Chips

Ingredients

Scale
  • 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)

Instructions

  1. Place the chocolate chips or cacao nibs in a mini food processor and process into super fine crumbs. Set chocolate crumbs aside.
  2. 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.
  3. 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.
  4. 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.

Notes

***Use the cacao nibs instead of the chocolate chips if you want your pancakes to be 100% sugar free.