Chocolate Banana & Banana Pancakes with Pitaya Syrup
- Yield: 14 - 16 1x
Ingredients
Scale
For the Chocolate Banana Pancakes:
- ¾ Cup Gluten-free flour (I use Bob Red Mills 1-2–1 baking flour)
- 2 scoops chocolate greens from Botanica
- 1 tsp coconut sugar
- pinch of sea salt
- 1.5 tsp baking powder
- 2/3 cup almond milk
- 2 eggs
- 2 tbsp olive oil
For the Banana Pancakes:
- ¾ Cup Gluten-free flour (I use Bob Red Mills 1-2–1 baking flour)
- 2 mashed ripe bananas
- 1 tsp coconut sugar
- pinch of sea salt
- 1.5 tsp baking powder
- 2/3 cup almond milk
- 2 eggs
- 2 tbsp olive oil
- Coconut oil for the frying pan
For the Pitaya Syrup:
- ¼ cup pure maple syrup
- 1 tsp pink dragonfruit powder
Instructions
- Heat a large frying pan to medium heat and add coconut oil
- In a medium size bowl add flour, coconut sugar, sea salt, baking powder and chocolate greens for the chocolate pancakes. Mix well.
- Then add eggs, olive oil and milk and mix well and using a table spoon pour batter into the frying pan in small amounts to make the pancakes. Flip them when bubbles rise
- In a second bowl for the banana pancakes add flour, coconut sugar, sea salt, baking powder and mix well.
- Then add the banana, almond milk, eggs and olive oil and whisk well.
- Once all the chocolate pancakes are cooked add banana mixture to the pan and flip pancakes when bubbles rise.
- Layer a chocolate and then banana pancake and drizzle with pitaya maple syrup and fruit and enjoy!
- Makes about 6-8 small pancakes of each flavor.
Notes
Special Thanks To:
Amaranth Whole Foods in Calgary for supplying the beautiful ingredients to create these recipes. Be sure to visit one of their locations and check out their website at www.amaranthfoods.ca