Good Monday morning, friends! I thought I'd share with you my newest favorite recipe creation, which has quickly become my favorite guilt-free morning treat. The pancakes are gluten free, dairy-free, refined-sugar free, and you would never be able to tell. Plus, they are packed with protein and fiber and will melt anyone with a sweet tooth's mouth.
While creating them, I noticed it is quite difficult to keep them in their pancake form as a result of their density and lack of gluten of course, so it is best to keep them small if you are going for the pancake shape-- they will work, but you have to be patient. If, however, you aren't always patient like me, you can change things up and wow the crowd by plopping that frying pan in the oven and creating a fluffy pancake 'frittata'. The only difference there is the way you cook them. Either way, keep your oven at 345 degrees F to start out, and decide later; it will be beneficial because you can use your oven as a warmer if you decide to go the traditional route!
Here's how to make this divine creation:
Dark Chocolate Banana Pancake Frittata
- 2 tsp baking soda
- 1/2 tsp sea salt
- 4 tbs brown rice flour
- 1/4-1/2 cup blanched, minced raw almonds (just splash some water on your almonds and blend up in a food processor)
- 1/2 cup unsweetened pure coconut milk or homemade almond milk
- 2 bananas, diced, (use more or less depending on preference)
- 2 oz chopped or shaved unsweetened 100% cacao
- 2 - 3 tsp raw honey
- 3 eggs
- 1 container applesauce (or roughly 3/4 cup)
For the pan:
- Organic, unrefined, cold pressed Coconut Oil (awesome for cooking because it has a high smoking point [it can handle a lot of heat!] and because it's so great for you!)
In a mixing bowl, combine wet ingredients, whisk together. Mix together dry ingredients. Fold wet ingredients into dry ingredients. Add 1 tbs coconut oil to frying pan. If you are going the traditional pancake route, drop about 1/4 cup of your pancake mixture into the pan. Wait about 4 minutes, or until the edges start to form and brown, flip. If you want to switch it up, and go for a fluffier concoction, add your tablespoon of coconut oil to your frying pan, pour in the batter (pan should now be about 3/4 full). Let it cook and firm up for about 8 minutes. Use your judgement to determine if you'll need more time. The edges should start to form enough that if it were a traditional pancake you would be okay to flip it. Once it has gotten to the point where the edges are firm, place the entire pan in the oven at 345 degrees F, for about 10 minutes, or until you can stick a fork in it and it comes out clean!
This is what you'll get:
Notice how you can easily slice a piece and it comes out fluffy!
Feel free to add more diced bananas and decorate with cocoa powder. If you're feeling in the mood for even more sweetness, add some organic 100% pure maple syrup on top! Enjoy!
Bon appétit et bonne santé,
(c) Patricia Doheny 2014. All rights reserved.