Breakfast

Banana Chocolate Chip Pancakes With A Chocolate Maple Sauce

I am married to a “chocoholic”. I know most people enjoy and look forward to an occasional piece of chocolate, but my husband takes it to the next level, he HAS to have chocolate everyday. Since I’ve met him, I could probably count with my fingers the days he hasn’t had at least a tiny piece of chocolate, some raw chocolate pudding, cashew chocolate energy bites (recipe coming soon) or at least a glass of almond chocolate milk. These Banana Chocolate Chip Pancakes with extra servings of the chocolate maple sauce were a special breakfast treat for him on father’s day.
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As most of my recipes, these were easy to make and call for ingredients that are commonly found in a grain-free pantry. For the chocolate chips, there are currently 2 healthy options that I know of:

1) “Enjoy Life” Chocolate chips (buy here), are soy-free and dairy-free, but they are sweetened with evaporated cane juice
2) Tempered Cacao Paste by Sunfood (buy here); this has only one ingredient: certified organic cacao

The cacao paste is not sweetened and it can be a bit bitter on its own, but since these pancakes are already sweetened with the bananas and the chocolate maple sauce, they work just fine.

Paleo Banana Chocolate Chip Pancakes

Ingredients

3 small bananas or 2 medium ones
4 eggs
1 cup of almond flour
1 tsp of baking soda
1 tsp of vanilla extract
1 tbsp of coconut oil plus more for greasing the griddle
1/4 cup of Enjoy Life chocolate chips or small pieces of tempered cacao paste

Preparation:

  • ¬†Combine all the ingredients in a blender until smooth, if you do not own a blender you can use ¬†a food processor or finely mash the bananas with a fork and whisk all the ingredients together until the batter is smooth and uniform.
  • If the batter is too thick add 1-2 tbsp of water, almond milk or coconut milk (consistency will vary depending on the size of the eggs and the bananas).
  • Heat a pan or griddle to medium heat and lightly grease with coconut oil.
  • Pour small amounts of batter on the griddle to form 3 inch circles, and sprinkle a few chocolate chips on top of each pancake.
  • When the top of the pancake starts to bubble, turn and continue to cook until the center of the pancake is done.

Ingredients for the Chocolate Sauce

1/4 cup of coconut oil
1/4 cup of unsweetened cocoa powder or raw cacao
1/4 cup of maple syrup or sweetener of choice

Preparation:

  • In a small saucepan melt all the ingredients together over low heat and pour over pancake.
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Breakfast

Tropical Frittata

In an attempt to wean my family off from their banana scramble daily ritual, I created this tropical frittata. I used the same base consisting of mashed bananas mixed with eggs and made a few variations to it:  I added some more fruit and changed the cooking method to make something that is a little easier to eat for a toddler and easier to transport. Nothing against my banana scramble, but after eating it 5-7 days a week for the last year or so I am ready for some breakfast variety.

This recipe  satisfies a sweet tooth while providing the healthy fats, protein and nutrients from eggs. It is a great dish idea to bring to a breakfast gathering or a brunch picnic or potluck.

For other breakfast ideas, try my paleo chocolate baked “pancake”, stuffed acorn squash, almond flour pancakes, or cream of chocolate.

Paleo Fruit Frittata
Ingredients:

3 bananas (divided)
4 eggs
2 tablespoons of coconut flour or 1/4 cup of almond flour
1/4 cup of shredded coconut (optional)
1-2 tbsp of coconut oil
3-4 thin slices of pineapple cut in 4

Preparation:

  • Preheat oven to 450 degrees Fahrenheit.
  • In a medium bowl mash 2 bananas.
  • Mix in the eggs and whisk until very well combined.
  • Mix in the flour and shredded coconut.
  • In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  • Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  • Reduce heat to medium/low.
  • Pour the egg/banana mixture over the pineapple slices.
  • Slice the remaining banana and arrange the slices on top of the egg mixture.
  • Cook uncovered until the middle of the frittata is cooked.
  • With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  • Put frittata in the oven and cook until the egg is fully cooked.
  • Turn the broiler on to brown the top (optional).

 

Primal Fruit Frittata

 

Tropical Frittata
Recipe Type: Breakfast
Cuisine: Paleo Primal
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 3 bananas (divided)
  • 4 eggs
  • 2 tablespoons of coconut flour or 1/4 cup of almond flour
  • 1/4 cup of shredded coconut (optional)
  • 1-2 tbsp of coconut oil
  • 3-4 thin slices of pineapple cut in 4
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium bowl mash 2 bananas.
  3. Mix in the eggs and whisk until very well combined.
  4. Mix in the flour and shredded coconut.
  5. In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  6. Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  7. Reduce heat to medium/low.
  8. Pour the egg/banana mixture over the pineapple slices.
  9. Slice the remaining banana and arrange the slices on top of the egg mixture.
  10. Cook uncovered until the middle of the frittata is cooked.
  11. With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  12. Put frittata in the oven and cook until the egg is fully cooked.
  13. Turn the broiler on to brown the top (optional).