These pancakes are next level.
Gluten and dairy-free with no added refine sugar, they are packed with protein, healthy fat, and fiber. The perfect start to any day + great for brunch.
Super fluffy, chocolately, creamy, crunchy, and fruity!
Chocolate Banana Peanut Butter Pancakes
Make this recipe? Tag @composednutrition + hashtag #composednutrition
Recipe
20 minutes | 6 pancakes
Ingredients
1/2 cup Almonds
1/4 cup Unsweetened Shredded Coconut
1/2 cup All Purpose Gluten-Free Flour
2 tbsp Cacao Powder
1 tsp Baking Powder
1 Scoop Collagen Peptides (or leave out for vegan)
2 Eggs (or sub flax egg for vegan)
1 Banana (Ripe, Mashed)
1 tbsp All Natural Peanut Butter
2 tbsp Coconut Oil
1/4 cup Water (Or Unsweetened Nut Milk)
1 Banana (Sliced)
2 tbsps Cacao Nibs
Coconut Oil (Spray)
Directions
In a blender combine almonds and shredded coconut until forms a flour.
Add dry ingredients to a large mixing bowl: ground almonds + coconut, gluten-free flour, cacao powder, baking powder, and collagen peptides.
In a separate small bowl combine wet ingredients: eggs (or flax egg), mashed banana, peanut butter, coconut oil, and water (or nut milk). Add to dry ingredients and stir to combine.
Spray a large skillet with coconut oil and heat on medium-high. When hot, add batter in 1/3 cup portions to form pancakes. Flip when edges are cooked or bubbles start to form.
Remove from skillet, layer pancakes, and add desired toppings: sliced banana, cacao nibs, peanut butter.
Enjoy!
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?
