If it were up to kids, we’d eat chocolate at every single meal. Hey, if we didn’t know better — and if our speedy teenage metabolisms had stuck with us into adulthood — we’d do the same. So when we tested out this recipe for gluten free chocolate pancakes, we knew we were onto something big. Not only are these healthy pancakes, they’re full of protein, and that rich, chocolatey goodness that kids love. They’re truly the best of both worlds.
We made a double batch of these flourless pancakes on Sunday morning so we’d have an easy grab n’ go breaky on Monday. Did you know gluten free chocolate pancakes taste just as good heated in the toaster on day two? They’re like pizza that way. But better. Because chocolate. Is. Everything.
This recipe is based on Jennifer Meyering’s Chocolate Protein Pancakes, and requires next-to-no dishes. Thanks, Jennifer!
4 eggs (we prefer the grain-fed, cage-free kind)
2 overripe bananas
¾ cup gluten free rolled oats
¼ cup Vega chocolate protein powder (or similar — just make sure it’s gluten free)
3 tbsp cocoa powder
1.5 tsp cinnamon
1 tbsp coconut oil
Unsweetened shredded coconut
Fresh fruit for topping
Pure maple syrup for drizzling
In a blender or food processor, mix the eggs, banana, and rolled oats. Blend until bananas are fully mashed and mixture is smooth.
Add the protein powder, cocoa powder, and cinnamon and continue blending until smooth.
Melt the coconut oil in a frying pan or griddle on medium heat. Once heated, pour the mixture in ¼ cup increments (or more, if you prefer fewer, larger pancakes). Cook for about 2 – 3 minutes per side. We like to keep our pancakes warm in the oven at about 180°F until the whole batch is ready.
Sprinkle pancakes with shredded coconut, top with fruit and maple syrup and serve. If you can’t eat ‘em all (or if you make a double batch like us), simply store the leftovers in an air tight container in the fridge. Pop them in the toaster or microwave for a quick, healthy, delicious breakfast or snack.