Chocolate Banana Pancakes
Chocolate Banana Pancakes
Banana dark chocolate chip pancakes anyone? I mean seriously who doesn’t love pancakes. OK well, except the tire you get around the middle from eating wheat! That’s why I’ve been experimenting with different types of flours, like coconut and almond flour. There are higher in protein and fiber and aren’t genetically modified like wheat in the U.S.
Because coconut flour is so high in fiber and lacks gluten, it behaves differently in cooking and baking than wheat. You cannot sub cup for cup for wheat flour. Coconut flour needs about 3 large eggs to each 1/4 cup of flour as well as a considerable amount of liquid compared to wheat. You can however substitute about 25% of wheat in a traditional recipe for coconut flour by also adding an equal amount of additional liquid (milk, water or juice). Coconut flour seems pricey at first, but it stretches, you only need 1/4 cup for a generous two servings.
While most grain products (namely wheat, corn and soy) are mass-harvested on the depleted soils of industrial farms and subject to genetic modification, coconuts offer a refreshing source of naturally occurring trace minerals. Coconut palms are generally found thriving in the mineral-rich volcanic soils of the tropics and naturally fertilized with sea water, which contains a complete mixture of all of the trace minerals required in the human body. Because coconut meat has a low simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels. (And it tastes good.)
I’ve also used almond flour in this recipe but very little because 1/4 cup of almonds ground and packed is a lot of almonds. They are a good source of protein but also high in fat. By using these various nutrient dense flours, we are optimizing nutrition for a treat. Which is not meant to be consumed daily but is an occasional occurrence. I think it’s also important to note that using different types of flours is beneficial to overall health as variety will give you exposure to all kinds of nutrients.
You can see my kids loved every minute of these Chocolate Banana Pancakes! I added dark chocolate chocolate chips I found in the gluten free section which have nothing but chocolate and sugar. Combined with bananas you really don’t have to add the honey for sweetness but I think local honey is also very good for you on occasion. Don’t worry, we had salad for lunch, LOL.
I topped the pancakes with fresh banana, a dash of cinnamon, coconut whipped cream and a drizzle of maple and organic chocolate syrup as requested by the eaters. They licked the plate. They had no idea there was no white flour involved. We all think pancakes you get at most restaurants tastes like rubber. These are light and fluffy and packed with nutrients.
Did I mention they taste amazing? Enjoy your next pancake breakfast with a little less guilt!
XOXO
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