Chocolate Coconut Banana Pancakes Recipe – Grain-Free and Nutritious!
Chocolate coconut banana pancakes recipe that’s a grain, gluten, sugar and dairy free treat – also GAPS and Paleo diet friendly! A real treat that’s actually nourishing, nutritious and delicious.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Breakfast
Ingredients
Scale
- 6 eggs
- 2 large ripe bananas, or 3 small ripe bananas (with brown spots), mashed
- 1/2 cup coconut flour
- 1 1/2 cups milk (see my tutorial for coconut milk here)
- 1 tbsp. raw cacao powder
- 1 tbsp. raw honey or stevia (can also use Grade B maple syrup but it’s not GAPS approved)
- 1/4 cup shredded coconut flakes
- 1/2 tsp. Pink Himalayan salt or Celtic sea salt
- Optional: add regular or vegan chocolate chips or fresh or frozen berries
- Tablespoon of coconut oil, grass-fed butter, or ghee
Instructions
- Turn on the stove to medium heat and drop a tablespoon of coconut oil or butter in the pan.
- Mash the bananas first.
- Then, to be honest, I do the rest of it the lazy way – combine all ingredients in a bowl and whisk or mix with hand mixer until all the coconut flour chunks are gone.
- Otherwise, you could mix the wet ingredients in one bowl, and the dry in another, then combine, but my kids are usually begging for food at this point and I gotta make it happen, baby!
- Fry in a cast iron or stainless steel skillet (neither are toxic, unlike teflon pans) that’s already heated to medium heat. They brown very quickly, so the lower the heat the better.
- Flip as soon as they are cooked enough to do so, or they will blacken.