Pancake Brunch


As you may already know, my weekday mornings typically start with a warm cup of lemon water (to aid digestion), then once I get hungry, I enjoy my energizing glowing green smoothie for breakfast.

On weekends, Peyman and I like to sleep in.  We usually wake up so late that we eat a big brunch as our first meal.  Last weekend, right after we had our green smoothie, I was inspired by my Instagram friend, Lara : @llarah, to make these delicious pancakes.  I came up with an adaptation of her recipe since I don’t always like using protein powder, I like using oat flour more than buckwheat, I like using Stevia and I don’t love tahini, and I added a few more steps.  I want to warn you, these aren’t your typical IHOP pancakes since they are vegan and gluten-free; meaning, they won’t be of the fluffy sort since it’s gluten that lends it’s elasticity to achieve a fluffy crumb in a cake. These will be a bit more dense and just a tad fluffy.  I’ve tried other vegan and gluten free pancakes and so far, these are my favorite.  Come to think of it, maybe it’s the chocolate sauce that makes these pancakes so scrumptious!  I’m a former chocoholic, ya know! The recipe follows. I hope you enjoy them!



Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries

**Note: I have a new and improved pancake recipe on my recipe page! They are my new favorite!

Makes 6 4-inch in diameter pancakes



1 Cup Buckwheat or Oat Flour

1/4 Cup Vanilla or Pea Protein Powder or  Garbanzo Flour (first time I made these, I used a little less than 1/4C garbanzo bean flour and completed the 1/4C measurement with coconut flour. They were perfect. Protein powder is from the original recipe. It works, too, but don’t add too much liquid or it’ll take longer to cook, or may even be a bit more wet in the center).

1/4 Cup Almond Meal

1-2 tsp Cinnamon (to taste)

2Tbsp mesquite powder, lacuma or 1 Stevia packet

pinch of Himalayan Sea Salt

3 Chia “Eggs”

2 Large Bananas, mashed

2 tsp Vanilla Extract (no alcohol)

3/4 Cup Almond, Coconut, or Rice Milk

1/4 Cup Coconut Oil

4-5 Medjool Dates, seeds removed

Fresh Berries – strawberries, blueberries, raspberries, blackberries (for garnish)

Bananas or plums, sliced (for garnish, optional)


Chocolate Sauce: 

2 Tbsp Almond Butter

2 Tbsp Cacao Powder

Maple Syrup or Coconut Nectar and or Stevia drops



Chocolate Sauce:

In a bowl, mix 2Tbsp almond butter, 2 Tbsp cacao powder and drizzle in maple syrup while mixing until it becomes saucey. Adjust with more cacao or maple syrup, if needed.  For lower fructose and glycemic index, substitute with coconut nectar. For less sugar, use stevia drops and add water to adjust consistency. (I suggest going the maple syrup route on your first try! It is yummy!)


1. Prepare chia egg and set aside.

2. In a small sauce pan, on low heat. Heat coconut oil and dates. Dates should dissolve, melt. Break it down with a fork or spoon. Mash it up.

3. In a medium-large bowl, combine dry ingredients. Mix. Make a well in the center of the dry ingredients and add remaining wet ingredients (except for berries)

4. Using a fork or whisk start whisking in the flour.  Adjust to taste. ie. if you think you need more cinnamon, add more cinnamon.

5. Important Step: Let the batter sit for about 15 minutes.

5. Heat non-stick griddle pan on  a less than medium heat. Spray with coconut oil spray, or use coconut oil to coat pan. Pour a circle that is 4-inches in diameter. Flip pancakes when edges appear cooked and batter bubbles a little on top. If after you cook it and it’s a bit wet in the center, add more almond flour to the batter or stick in the oven at 300 degrees F for about 5-10 minutes.

6. Serve immediately, topped with a drizzle of chocolate sauce and mixed berries.


If you make this, please let me know how yours turns out!


Share on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation