Pancakes make an appearance on my dining table at least once a week when Peyman and I have brunch. When I first started making vegan and gluten-free pancakes, it took me a handful of trials to develop a delicious and nutritious gluten-free and vegan pancake. This is an improvement compared to my first “Coconut and Banana Pancakes” recipe. Still high in fiber and protein, these are a tad bit fluffier. They also contain banana and dates, making them super filling and satisfying. If you like banana in your pancakes and are craving a heavier pancake breakfast, you should try these. Just keep in mind that the bananas make these pancakes a little dense and a bit moist.
I might as well call them superfood pancakes because they do pack a punch when it comes to nutrition and health benefits. The oatmeal, garbanzo flour and chia seeds supply the fiber and protein which keep you fuller longer and also aid in digestion. Chia seeds have omega-3 fatty acids (important for brain health) and manganese (good for your bones and helps your body use other essential nutrients like biotin and thiamin). Bananas contain potassium (helps your heart beat) and prebiotics (improve the absorption of calcium, strengthen your immune system, and assist you in resisting infections). These prebiotics also limit injury in the intestines and reduce the chance of colorectal diseases. And there’s even more potassium and antioxidants from the coconut oil. If I go on and continue to list the many potential benefits you can receive from these pancakes, you will be having these for dinner!
Time: 27 minutes
Diet: V, GF, GFV, DF, SF, SRF
4 large medjool dates
1 cup coconut milk (or any plant-based “milk”)
2 tbsp coconut oil
2 tsp vanilla
1 pinch of sea salt
2 large bananas
3 tbsp chia seeds
1 cup oat flour, gluten-free (can substitute with sorghum flour)
1/4 cup garbanzo bean flour
1/4 cup almond meal
2 tsp ground cinnamon
1 tsp stevia powder
1 tbsp almond butter
2 tbsp cacao powder
1 tsp vanilla extract (no alcohol)
2.5 tbsp maple syrup
1. In a blender, add the medjool dates, coconut milk, vanilla, sea salt, bananas, coconut oil (melted, not solid), and chia seeds. Blend until the dates are pulverized (little bits of dates are fine).
2. In a medium bowl, mix together the oat flour, garbanzo flour, almond meal, cinnamon, and stevia.
3. Create a well (a hole) in the dry mix and pour in the wet mixture from the blender. Use a rubber spatula to scrape the sides of the blender. Fold the dry and wet ingredients together with a rubber spatula until combined.
4. Important step: Set the bowl aside for 15-17 minutes. The flours and chia seeds will absorb the liquid. In the meantime, make the chocolate sauce.
5. After the batter has rested for 15-17 minutes, heat a non-stick griddle on a little less than medium heat. Spray with coconut oil spray, or use a little coconut oil to coat pan. With a ladle, pour a circular pancake about 4-inches in diameter. Flip pancakes when edges appear cooked and bubbles emerge on top. Cook the other side until it turns golden brown.
6. Serve immediately, topped with a drizzle of chocolate sauce and mixed berries or other fruit.
Makes six 4-inch pancakes.
Combine and mix all the chocolate sauce ingredients together. If you feel the sauce is too thick, thin it out with filtered water a few drops at a time. Mix well.
Stack the pancakes in the center of a plate, drizzle with chocolate and fresh fruit. Enjoy!
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