Vegan, dairy-free, gluten-free pancakes perfect for when you have a bit more time.
Make for breakfast on a lazy weekend morning, when hosting a brunch, or make a big batch to meal prep for the week.
Go crazy with the toppings - they make these pancakes that much better.
Chocolate Cherry Banana Pancakes
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Recipe
20 minutes | 8-10 pancakes
Ingredients
PANCAKES
1 cup Trader Joe's gluten free flour
1 scoop Garden of Life raw organic chocolate protein powder
¼ cup oats
½ cup almonds + oats blended into a flour
¼ cup cacao nibs
1 tsp baking powder
3 Tbsp ground flax
1 Tbsp cacao powder
1 mashed ripe banana
splash apple cider vinegar
filtered water (until desired consistency – a thick pancake batter)
CHERRY BERRY TOPPING
½ cup frozen raspberries
½ cup frozen cherries
1 tsp cinnamon
dash stevia (optional)
OPTIONAL TOPPINGS
almond butter (for layering)
unsweetened coconut flakes
pecans
pumpkin seeds
Directions
PANCAKES
Mix all ingredients together.
Heat a skillet on medium-high heat.
Use coconut oil to grease the pan.
Portion ¼ cup of batter per pancake. Flip when edges start to form and batter starts to bubble. Pancakes should be golden brown on each side.
Remove from skillet and stack on plate. Optional to spread almond butter in between each pancake.
Top with Cherry Berry Topping
CHERRY BERRY TOPPING
Place all ingredients in a small saucepan + heat over medium-low heat until it forms a sauce.
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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?
