Feeling in the mood for some comfort? 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 any 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 is the way you cook them. Either way, keep your oven at 345 degrees Fahrenheit 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

Dry ingredients:

  • 2 teaspoons baking soda

  • 1/2 teaspoon sea salt

  • 4 tablespoons 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)

Wet ingredients:

  • 1/2 cup unsweetened pure coconut milk or homemade almond milk

  • 2 – 3 teaspoons 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 can handle a lot of heat and because it’s great for you)

To drop onto batter:

  • 2 bananas, diced, (use more or less depending on preference)

  • 2 ounces chopped or shaved unsweetened 100 percent cacao

In a mixing bowl, combine wet ingredients, whisk together. Mix together dry ingredients. Fold wet ingredients into dry ingredients. Add 1 tablespoon 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. Plop about 2 tablespoons of your diced bananas and 1 teaspoon chocolate shavings on top of batter. Wait about four minutes, or until the edges start to form and brown, flip and wait another four minutes on the other side.

Frittata: 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 eight 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, it would be okay to flip. Once it has gotten to the point where the edges are firm, place the entire pan in the oven at 345 degrees Fahrenheit for about 10 minutes, or until you can stick a fork in it and it comes out clean!

Et Voila!

As always, follow me on my blog www.nutrishus.wordpress.com for more recipes and research!

Bon appetit et bonne sante,

Trish

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