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Mom's Grain Free Banana Chocolate Chip Pancakes with Peanut Butter Syrup

Wow, that is a mouth full of a title.  I have mentioned that my Mom is diabetic and that my parents are eating a grain free diet now days. They are the reason I have been developing these healthier treats. Plus it is fun to try new things. Several weeks ago my Mom called to tell me about the amazing grain free pancakes she had made for the family the past few weekends. I thought they sounded great so when she was visiting the last time I asked her to make them for us and I grabbed my pen and paper to write down everything she did. My Mom is a wonderful cook/baker, but it is hard to replicate her creations because she doesn't measure, at least not with recognizable measurements, she scoops ingredients with her hand and dumps them in when it feels heavy enough, or sprinkles evenly over the surface of the batter (works great when you use the same size bowl each time, not so well when you are trying to share a recipe with others). We were cracking up as I tried to get her to use measuring cups and teaspoons. When she makes this she usually doubles the batch to feed guests and have enough left over for weekday breakfasts. She of course adjusts this recipes to what she has on hand, bananas one day something else another and only chocolate chips when she is treating her grandsons!


Mom's Grain Free Banana Chocolate Chip Pancakes

1/2 cup coconut flour

1/4 cup almond flour

3 TBSP flax meal

1/2 tsp baking powder

1/4 tsp sea salt

1/8 tsp nutmeg

1/8 tsp cinnamon

1/2 TBSP coconut sugar or 1/2 tsp liquid stevia

1/2 TBSP coconut vinegar (or other vinegar)

1/4 cup peanut butter or coconut oil if you'd rather just have the peanut butter syrup

4 eggs

1 1/2 cups whole milk (coconut milk works if you are dairy free)

1/2 tsp vanilla

3/4 cup dark chocolate chips

1-2 fresh ripe bananas, diced


Peanut Butter Syrup

1 cup full fat coconut milk

1/2 cup natural no sugar added peanut butter

2 TBSP real organic maple syrup

1 tsp vanilla extract

dash of sea salt


My Mom uses an electric griddle that is non-stick. I haven't tried this recipe in my cast iron pan, because I think they may brown too easily. Plug in your griddle and set it to 325F. Place coconut flour, almond flour, flax meal, baking powder and spices in a medium bowl and mix with a fork. Add eggs, sugar/stevia, vinegar, peanut butter/coconut oil, vanilla and 1 cup of the milk to the bowl. Blend with an immersion blender (scrapping side with spatula as needed). Slowly add remaining 1/2 cup of milk while stirring it in. Your batter will be thick. Here is where my Mom and I have slightly different preferences; I like to fold the chocolate chips and banana straight into the batter, she likes to carefully drop banana and chocolate onto each individual pancake. Use approximately 1/4 cup of batter per pancake and spread it around your pan into your desired shape. These pancakes take a long time to cook at least 3 minutes per side, but it is better to go low and slow on these than to rush them and cook them too dark. Once your first batch is on the griddle you can start your peanut butter syrup. Heat coconut milk and peanut butter in saucepan over medium high heat. Allow to simmer for about 3 minutes stirring whenever you are not checking on pancakes. Remove from heat and whisk in salt, vanilla and maple syrup. If it looks to grainy or thick add just a little bit more coconut milk and whisk together. Serve pancakes with fresh banana on the top, melted butter and a drizzle of peanut butter syrup.


Makes approximately 16 pancakes

2 pancakes and 1/8th of PB syrup per serving:

453 calories

34g carbohydrates

8g fiber

14g protein

32g fat

21g sugar


Just Mom's basic pancake recipe (no chocolate chips, no bananas, no syrup)

makes approximately 12 pancakes, 2 per serving:

232 calories

13g carbohydrates

6g fiber

7g net carbs

12g protein

16g fat

4g sugar

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