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Gluten-free Banana Chocolate Chip Pancakes
Posted By With Style and Grace On March 25, 2013 @ 9:49 am In Baking,Breakfast,Gluten-Free,Kid Friendly,Recipes | 22 Comments
Pancakes are truly a beautiful thing. Especially when chocolate is involved. But really, these Gluten-free Banana Chocolate Chip Pancakes are so yummy, you (and possibly) your gluten-loving family) would never know anything was missing.
You can enjoy them for breakfast or dinner. Freeze them for later. They’re easy to whip up. And everyone loves them, simple as that.
I also made this awesome stack of pancakes to announce my collaboration and partnership with Arrowhead Mills ! They make a wide range of gluten-free , organic products, ranging from cereal to flours to nut butters, to grains and seeds. Everything is all natural, no preservatives, or genetically engineered ingredients. I’m sure you’ve seen them in the grocery store. If not, they’ll be jumping out at you very soon. They have a wide range of gluten-free products (and not gluten-free) to choose from, so you’ve got options.
Over the next 4 weeks, you’ll be seeing a variety of recipes made with Arrowhead Mills ingredients. Be sure to check out the Pinterest board, Gluten-free Living  because there’s a chance to win $100 in Arrowhead Mills products - details on the Pinterest board!
Also, check out Namely Marley  who’s also participating, she’ll be sharing some pretty incredible (vegan) recipes as well.
Now, the pancakes.
I’ve tested many many gluten-free pancake recipes and it’s amazing how many end up in the compost. It’s finding the right balance of gluten-free flours and then the right about and combination of wet ingredients. I’m not a fan of oil in my pancakes so I try and find other options. In this case, it’s a banana. Sometimes it’s applesauce or yogurt, just depends on what I have and the flavor combination I’m looking for.
If you’re watching your sugar intake, you can leave out the brown sugar since the banana adds enough natural sweetness. Instead of chocolate chips, mix in fresh berries.
Since bananas and chocolate go so well together, I couldn’t resist. I used dark chocolate chips, but feel free to use semi-sweet or milk chocolate. I personally find less guilt with dark chocolate.
Pancakes for breakfast, dinner or leftovers pulled out at snack time, these are a big winner in my book.
PRINT  Recipe
makes about 12 small pancakes
In a small bowl, mix together brown rice flour, white rice flour, potato starch, baking powder, and salt.
In a separate bowl, whisk together mashed banana, egg, milk, brown sugar, and vanilla extract.
Carefully add the wet ingredients to the dry and mix until well combined.
Mix in the chocolate chips.
Heat skillet, griddle, or pan to medium. Spray with non-stick or coconut oil. With an ice cream scoop or 1/4 cup, scoop pancake mix onto the hot surface. Lightly press down or form with the back of the scooper or measuring cup. Once there’s a few bubbles [about 2 minutes] flip and cook for another 2-3 minutes or until cooked through. Remove and continue the process until the batter is gone.
Serve warm and top with syrup and fresh berries.
*gluten-free *dairy-free – depending on milk choice
This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.
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URLs in this post:
 Image: http://withstyleandgraceblog.com/wp-content/uploads/2013/03/IMG_0520.jpg
 Arrowhead Mills: http://www.arrowheadmills.com/
 gluten-free: http://www.arrowheadmills.com/category/gluten-free
 Gluten-free Living: http://j.mp/15LJmUU
 Namely Marley: http://www.namelymarly.com/
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 PRINT: https://docs.google.com/file/d/0B-yTxFYaZwDReU5meUVvUmp0dm8/edit?usp=sharing
 Arrowhead Mills: http://www.arrowheadmills.com/category/gluten-free-baking-flours
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