Pancakes are comfort food to the max for me. Those amazing stacks of buttermilky goodness preferably drowning in a lake of hot maple syrup is my soul language.
I always thought of them as "special occasion" breakfast food growing up, and now I try to make them a little more often for my kids. I am for sure projecting.
But you know little kiddies — they get bored easily. And nothing breaks up kid boredom like adding chocolate. Actually, that probably applies to adults too? So we decided to not only have breakfast for dinner the other night, but to spice things up with a little cocoa.
These particular pancakes are packed with banana and studded with tiny little bits of chocolate which melt when they are fried up. Kind of the best of all worlds. These are the ultimate weekend breakfast or if your kids are really lucky, breakfast for dinner!
- 3/4 cup coconut milk
- 1 teaspoon white vinegar
- 1 cup all-purpose gluten-free flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup mashed banana
- 1/2 cup chocolate chips (GF, soy-free, vegan)
- 1 to 2 bananas, thinly sliced
- Combine the coconut milk and the white vinegar in a small bowl and set aside for 10 minutes.
- Whisk together the dry ingredients in a medium bowl. Add the mashed banana and the coconut milk and whisk until smooth.
- Heat a griddle or nonstick pan over medium-high heat. Grease the griddle with coconut or vegetable oil. Pour the pancakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the pancakes. Sprinkle them with chocolate chips and then flip them over and cook another minute. Serve immediately or keep hot in a warm oven until ready to serve with banana slices and extra chocolate chips.
- Serve hot with maple syrup.
- Breakfast/Brunch, Pancakes/Waffles
- North American
- Serves 4
- Total Time
- 10 minutes