Cocoa Banana Pancakes
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These grain-free pancakes were inspired by a gluten-free favorite of mine often served up at Austin’s Kerbey Lane Cafe. They really do have the best gluten-free pancakes. Dense but fluffy, in a huge variety of flavors, with some amazing toppings. But I can’t indulge in those every time a craving hits. I mean, they’re gluten-free, but they’re probably made with rice and potato flours, xanthan gum, guar gum… who knows what else. Not exactly a happy meal for a touchy tummy. So I turned to my favorite baking ingredient, the plantain, for a healthier homemade version. Of course, for an extra decadent treat, mix a bit of espresso with some powdered sugar to make a glaze for these puppies, just the way Kerbey Lane does it. Don’t have espresso on hand? Use vanilla extract instead.
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Cocoa Banana Pancakes
Ingredients
- 1 green plantain peeled and chopped
- 2 small banana peeled and sliced
- 4 medium eggs
- 1/4 cup cocoa powder
- 6 tablespoons sunflower seed butter
- 3 tablespoons coconut oil
- 2 teaspoons coffee
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup chocolate chips optional
Instructions
- Combine all ingredients except the chocolate chips in a high-speed blender and process until smooth.
- Stir in the chocolate chips.
- Heat some oil on a skillet or griddle over medium-high heat and pour out about 1/4 cup of the batter for each pancake.
- Cook until firm and golden-brown on bottom, about seven minutes.
- Flip and cook the other side, about five minutes.
- Repeat as needed until all the batter is gone.
- Serve hot with some butter, maple syrup, sliced fruit, or other topping of choice.