Gluten and Dairy Free Chocolate Filled Banana Pancakes
These pancakes make for a fun and delicious breakfast your kids will definitely approve of!
Equipment
- 1 medium mixing bowl
- 1 Frying pan
Ingredients
- 2 eggs whites separated from yolks
- 2 tablespoon (20 grams) white rice flour
- 2 tablespoon (15 grams) tapioca flour
- 1½ tablespoon oil (sunflower or olive oil)
- ½ teaspoon baking powder
- a pinch of salt
- chocolate chip to taste (I used actual chocolate bar pieces)
Instructions
- Separate the yolks from the whites and beat the whites with a hand mixer until you see a thick foam forming. Make sure there is no fat in the mixing bowl as even a little bit will prevent the foam from forming!
- In a separate medium size bowl mix the flours, the salt, and the baking powder. Make sure all dry ingredients are incorporated well before you add anything to it!
- Mash the banana with a potato masher or a fork. Mix the mashed banana, egg yolks, and oil. Add the banana mixture to the dry ingredients and mix to incorporate. Finally, fold the egg whites into the mix with a rubber spatula being careful not to destroy all the air bubbles that we created while beating. Don’t overmix!
- Add some oil or butter to a preheated frying pan. Then scoop pancakes onto the pan and place the chocolate chip on top of each one of them. Then, place another layer of the batter on top of the chocolate and fry for a few minutes until brown. Flip carefully and fry for another minute and transfer to a plate. Serve with bananas, sour cream, chocolate sauce, or maple syrup! Enjoy while warm.
Video
Notes
- Take a few minutes to preheat the pan as it will ensure that all pancakes fry at the same pace without burning some and leaving the others underdone.
- Gluten free pancakes need a bit more time to fry, which can easily be achieved if you lower the heat. It will require some patience, but the results are worth it!
- Use as much chocolate as you want and experiment with different kinds!
- Serve the pancakes warm before the chocolate inside hardens.
- Don’t leave out the tapioca flour as it adds to the texture and makes the pancakes moister.
Nutrition
Serving: 4pancakesCalories: 487kcalCarbohydrates: 45.4gProtein: 10gFat: 29.6gSaturated Fat: 13.1gCholesterol: 175mgSodium: 103mgPotassium: 379mgFiber: 2.1gSugar: 26.1gCalcium: 173mgIron: 2mg
Tried this recipe?Let us know how it was!