Dark Chocolate Banana Pancakes

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Happy Saturday Morning!

These are my favorite pancakes because they are fluffy and just-sweet-enough. I add dark chocolate, pecans and bananas to my pancakes as a little weekend treat!  My boyfriend swears he’s not a pancake person- yet every time I make them he insists that I make the largest sized batch. I top mine with pure maple syrup and a dash of cinnamon.

If I had to sum up these pancakes in three words:

  1. Satisfying
  2. Delicious
  3. Guilt-free

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Gluten Free Dark Chocolate Banana Pancakes


Serves: 4 (2 4-inch pancakes per serving) // Cook time 15 minutes

Ingredients:

  • 1 1/2 cups Bob’s Redmill gluten free pancake mix
  • 1 large egg
  • 3/4 cup vanilla almond milk
  • 1 Tbsp canola oil
  • 2oz dark chocolate with sea salt, chopped
  • 1 Ripe banana, mashed
  • 3 Tbsp pecans, chopped
  • Canola oil cooking spray
  • Pure maple syrup
  • Cinnamon, to taste

Directions:

1. Combine pancake mix, egg, almond milk and canola oil in large bowl. Whisk ingredients together in a bowl until they are thoroughly mixed. Stir in dark chocolate, mashed banana and pecans.

2. Preheat pan or griddle to medium-high heat. When heated, coat pan with cooking spray.

3. Pour batter into pan and cook until top is bubbly. Turn and cook until golden brown. I like to make medium-sized pancakes, but you can make them any sizes that pleases you!

4. Plate pancakes and serve with desired toppings.

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