I’ve got a major obsession with healthy breakfasts lately, as you can probably tell by my recent posts.
I mean, is there anything better than warm almond butter, sweet maple syrup and fresh fruit on top of pancakes? I think not.
Especially on top of these Paleo Chocolate Chip Banana Pancakes… you have got to try it! These pancakes are fantastic; they have a slight banana flavor and are trickled with melted chocolate chips.
Plus the texture of these bad boys is perfect for soaking up maple syrup…. I used almond flour, coconut flour and arrowroot flour in this recipe to get a nice fluffy consistency.
The mashed banana and apple sauce add a nice sweetness to the pancakes, which really compliments the chocolate.
It’s almost like a banana bread in pancake form…but with way more maple syrup involved… yummmy!
If you couldn’t tell, I really like these Paleo Chocolate Chip Banana Pancakes. 🙂
I actually have posted about them a few times on Instagram, in my feed and in my stories… and since I was asked for the recipe (and because these are delicious), I figured I’d share them with everyone!
Because you really can’t have too many paleo, gluten-free, non-processed, clean pancake recipes.
They make the weekend that much more pleasant. 🙂
Or at least they make mine more pleasant.
Plus they just taste soooo good with almond butter, maple syrup and berries on top… gotta repeat that fact!
Seriously, if you haven’t tried adding almond butter to your pancakes before, you are missing out!
My husband loves it because it’s a great way to add some protein to your meal. But I love it because it adds a creamy nuttiness to my pancakes…which tastes sooo good. It’s all about the taste for me. 🙂
If you make these, let me know! Or tag me on Instagram, Facebook or Twitter.
I promise to post more lunch/dinner recipes soon. In fact, my next post is rather hearty. 🙂
Paleo Chocolate Chip Banana Pancakes recipe. Delicious fluffy grain-free, gluten-free, pancakes with a slight banana flavor, trickled with melted chocolate chips.
In a large bowl, mix ⅓ cup of mashed banana, 2 large eggs, 1 Tbs maple syrup, 1/3 cup apple sauce, and 1 tsp vanilla with a fork or whisk until well mixed.
Add ½ tsp baking soda, 1/2 cup almond flour, ¼ cup arrowroot flour, and ¼ cup coconut flour to the bowl and mix.
Fold in 1/3 cup chocolate chips.
Then add 3 Tbs of almond milk and mix into the batter.
Let the batter sit for a few minutes.
Heat oil in a large pan over medium-high heat, reduce the heat to medium and add 2 large spoonfuls of the batter per pancake to the pan and cook for a few minutes. Flip and cook for a minute or so. (Cooking speed depends on your stovetop, but you'll know it's time to flip them when they can easily be flipped using a spatula). I cooked 3 pancakes, regreased the pan and cooked 3 pancakes after that, this took about 10 minutes.