|Ingredients (makes 8-10 small pancakes)|
3 large eggs, at room temperature
1/4 cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
1/3 cup blanched almond flour (Honeyville or Digestive Wellness works best)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 overly ripe banana (brown spots are the best!)
1/4 cup chocolate chips (we use Enjoy Life – omit for SCD)
Butter or coconut oil for the pan
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.