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
Find it online: https://amberapproved.ca/sweet-recipes/chocolate-banana-pancakes