HEALTHY BANANA PANCAKES - LIFE MADE SWEETER | GLUTEN-FREE ...
Light, thick and fluffy gluten-free pancakes are paired with sweet caramelized bananas in this protein-packed breakfast or brunch. These Healthy Banana Pancakes will have you licking your plate clean!
Provided by Kelly
Categories Breakfast
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Beat the eggs in a large bowl, 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.
- Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.
- Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.
- Preheat a griddle or a large skillet on medium-low/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 ¼-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, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, CarbohydrateContent 19 g, ProteinContent 6 g, FatContent 10 g, FiberContent 3 g, SugarContent 8 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 55 mg, SodiumContent 60 mg, UnsaturatedFatContent 4 g
HEALTHY CHOCOLATE CHIP PANCAKES - LIFE MADE SWEETER
These Healthy Chocolate Chip Pancakes are light, thick, fluffy and easy to make in one bowl. They're made with almond flour, cashew butter and dairy-free chocolate chips for the perfect special breakfast or weekend brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with low carb, keto and vegan options.
Provided by Kelly
Categories Breakfast
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 pancake (1/4 cup batter), Calories 194 kcal, CarbohydrateContent 19 g, ProteinContent 7 g, FatContent 11 g, FiberContent 3 g, SugarContent 11 g, UnsaturatedFatContent 3 g
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