CHOCOLATE CHIP PANCAKES NEAR ME RECIPES

Steps:

• In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
• Slowly add almond flour, tapioca flour, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in ⅓ cup of chocolate chips. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
• Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.Drop scant 1/4 cup rounds onto the griddle.
• Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
• Serve with maple syrup, chocolate chips, melted ghee/vegan  butter or whipped coconut cream, if desired.

Steps:

• Preheat oven to 325°. Line a muffin tin with 12 liners.
• In a large mixing bowl cream butter and sugar with an electric mixer.
• Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
• In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
• Add flour mixture to bananas, then blend at low speed until combined; do not over mix.
• Fold in chocolate chips and pour batter into muffin tins.
• Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
• If making the glaze, combine confectioner's sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.