Start your day on the right foot with
I am not a very patient person. Anyone who knows even a little bit knows that. Perhaps that is why I was a sprinter/jumper. I love moving fast in all aspects of life from running to writing. As a wee one I was notorious for running everywhere, and I still like to move swiftly.
This makes me a very bad pancake-maker. Making the perfect pancake involves low-heat and waiting for it to bubble and brown before attempting the trickiest part – the flip.
I have watched many pancakes lose their shape, and turn into half-cooked piles of batter in the pan. Making pancakes is not a game you can rush.
Last week I decided that to treat myself to a pancake breakfast after a circuit-training session. I have been meaning to attempt GF pancakes for a while, but rarely have time for a ‘let it sit and bubble’ breakfast.
The result was well worth the exercise in patience. These easy, chocolate chip-banana pancakes are filling, wholesome, and just what my muscles were craving after exercise. (Learn more about post-workout nutrition here).
Gluten-Free, Chocolate Chip-Banana Pancakes
Ingredients
Pancake:
- 2 bananas
- ¼ cup all-purpose gluten-free flour
- 2 tsp vanilla extract
- 1 tsp baking powder
- Ground cinnamon
- 3 eggs
- 5 tbsp + 1 tsp 70% dark chocolate chips
- Cooking spray
Toppings:
- 1 cup plain Greek yogurt
- 1/2 cup maple syrup
Instructions
- Chop the bananas and toss them into a medium mixing bowl. Use a potato masher or fork to mash the bananas until smooth.
- Stir in the flour, vanilla extract, and baking powder. Add a shake or two of ground cinnamon to the banana mixture.
- In a separate bowl, crack and whisk the eggs. Add the eggs to the banana mixture, and whisk to aerate the batter.
- Grease a nonstick pan with cooking spray. Turn the stove on to medium heat, and heat the pan for a minute or so. Add 1/4 cup of batter to the pan. Sprinkle 2 tsp dark chocolate over the pancake.
- Cook the pancake/s for 5 minutes or so. Flip when the bottom side of the pancake is golden brown. Continue to cook until both sides are golden. Repeat with the remaining batter.
- Top each pancake with Greek yogurt, and maple syrup.
Nutrition Facts
Gluten-Free, Chocolate Chip-Banana Pancakes
Serves: 4
Amount Per Serving: 2 pancakes (10cm/4inch diameter)
|
||
---|---|---|
Calories | 407.18 kcal | |
% Daily Value* | ||
Total Fat 15.83 g | 23.1% | |
Saturated Fat 7.07 g | 35% | |
Trans Fat 0.02 g | ||
Cholesterol 129.97 mg | 43% | |
Sodium 180.38 mg | 7.5% | |
Total Carbohydrate 56.43 g | 18.7% | |
Dietary Fiber 4.22 g | 16% | |
Sugars 37.32 g | ||
Protein 11.91 g |
Vitamin A 5.97 % | Vitamin C 5.62 % | |
Calcium 21.66 % | Iron 16.41 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Edwina Clark – Registered Dietitian and Wellness Expert
Hungry for more healthy recipes? Find them here.