Cocoa Banana Pancakes
This post contains affiliate links. For more information, read my privacy policy.
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.
Looking for Low-FODMAPÂ Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.
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.