Choco-Almond Pancakes

I’ve been working on developing healthy pancake recipes, and as of yet have not been able to post any.  Well, this one did not turn out to have the consistency I was looking for, and they burned really easily, but the kids insisted that I share the recipe, because they totally loved these pancakes!  I actually really enjoyed them, too…just had to adjust my expectations.  There’s a good life lesson in there, I think!  Be on the lookout for another post one of these days that has soft, fluffy, healthy pancakes.

In terms of nutrients, these get an A+!  Between the dates, banana, almonds, bean flour, cinnamon, cocoa powder, and eggs, they are full of protein, fiber, minerals, vitamins, antioxidants, and all sorts of other less well known things, like tannins.  They are gluten free, dairy free, low on bad fat, high on good fat, and low glycemic.  You can enjoy them in peace, knowing that you’re doing your body good!  These pancakes are also a good way to sneak in some of those nutrients to your children!

By the way, they are shown here with whipped cashew coconut cream and raw spiced fall apples.  Here are the links for those recipes:

http://tiggerusa2001.wordpress.com/2013/09/27/raw-spiced-fall-apples/

http://tiggerusa2001.wordpress.com/2013/11/23/whipped-cashew-coconut-cream-dairy-free-and-some-good-reasons-to-go-light-on-dairy/

Here’s the recipe:

2 Cups Almond Flour

3/4 Cup White Bean Flour

1/4 Cup Cocoa Powder

1/4 Tsp Salt (I love pink himalayan)

1 Tsp Baking Soda

1 Tsp Cinnamon

5 Large Eggs

1 Cup Dates

1 Banana (not over ripe)

1 Tsp Vanilla

1 Cup Almond or Coconut Milk

Use your food processor for this recipe!  Process the eggs, dates, and banana, until the dates are all broken up into tiny pieces.  Add the rest of the ingredients and process until you have a smooth batter.

Note: I’m starting to notice when I use this much bean flour in a recipe there is a bit of an aftertaste.  It mostly cooks off, but if you don’t like it, replace part of it with more almond flour and reduce the amount of milk.

Cook them over medium/low heat on a griddle.  Coat the griddle with coconut oil before each batch.  They didn’t bubble much, like normal pancakes, so try to notice when they’ve set up a bit, then flip.  Keep a close eye on them, because they burn easily.  I’m actually not sure if it was the batter that burned easily, or if my cast iron griddle was giving me trouble!  No one minded the burned ones.