Wake up to these Gluten Free Chocolate Chip Banana Bread Oatmeal Pancakes for a hearty, healthy breakfast that will keep you energized throughout your day. Plus, who doesn’t love a little chocolate for breakfast???!
Being home for the first time after a 7 week summer vacation is a bit trippy. You would think that I could just return to my daily life and routine the second I got home. Well, I would…if I could remember it.
Seriously, simple things like where I keep my sharp knives, what cupboard my trash can is in, and what zip code I live in have all left my brain. No exaggeration, when I was flying back to Hawaii from the mainland, I had to fill out a customs form. The blank where I was supposed to include my zip code, I proceeded to write “77379”. For some reason those numbers felt right. Um, except for that is the zip code for Houston, TX where I was born and raised, but haven’t lived for the past 16 years of my life. Ooops.
Don’t worry, I got it all sorted out.
My girls must have felt a similar sort of unfamiliarity with our home because once they walked in the door, they acted as if everything was brand new. Every toy, every book, every article of clothing they pulled from their room was as if it was the first time they had seen it in their lives. It seemed like one big Christmas in July.
They also conveniently “forgot” certain daily rules and routines of our house like flossing/brushing teeth before bed, making their beds in the morning, no TV before breakfast, and no jumping on the furniture.
Oh well, I guess it’s still summer…at least for two more weeks that is. Get ready because the slap down is about to happen! I’ll whip these kids back into shape in no time.
With all the confusion of trying to adapt back to our real lives, a good solid breakfast is important to jump start our day and get us focused before the somewhat foreign daily routine. Shove some of these Gluten Free Chocolate Chip Banana Bread Oatmeal Pancakes in your face, and you’ll be sure to have energy for hours.
Wait, now that I think of it, maybe just you should eat the pancakes and hide them from your children. I’m not sure you want them having energy for hours. It’s hard to keep up!
But really, these pancakes are packed full of healthy ingredients for you and your family. They’re naturally sweetened with a mixture of coconut sugar and mashed ripened bananas. With the exception of a handful of dark chocolate chips, these pancakes contain no refined sugar which makes it a winning breakfast in my book.
These pancakes also contain a substantial amount of gluten free old fashioned oats which adds additional fiber, whole grains, and texture to the pancakes. You could also add some shredded coconut or chopped pecans for additional flavor and texture. These are such hearty pancakes, they can hold their own against additional mix-ins, so go crazy with all your favorites.
I’ve never tried Kodiak Cakes before, but from what I hear, I’m pretty sure these pancakes are similar in density and texture. These are not your “light and fluffy” pancakes but more so your “heavy and hearty, keep you full until lunchtime” kind of pancakes. You will find yourself appropriately full after only one or maybe two of these satisfying cakes, especially if you top them with some crunchy peanut butter and fresh banana slices. Add a drizzle of pure maple syrup and your breakfast is complete.
So until my brain decides to find permanent residence back in my body, I may have to rely on these pancakes giving me the jump start I need each morning. Let’s just hope that we find ourselves back in a familiar routine by the time school starts. Otherwise there could be issues. Somebody help me!
- 1 large egg
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil
- ½ cup milk (I used 1%)
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ cup gluten free oat flour
- ¼ cup brown rice flour
- ¼ cup coconut flour
- ¼ cup potato starch
- 1 tablespoon tapioca starch
- 1 cup mashed bananas
- ⅓ cup gluten free old fashioned oats
- ¼ cup dark chocolate morsels or chocolate chunks
- In a large mixing bowl, whisk together egg, coconut sugar, coconut oil, and milk until smooth. Add salt, baking powder, baking soda, cinnamon, oat flour, brown rice flour, coconut flour, potato starch, and tapioca starch and mix until well combined.
- Mash bananas and fold into batter, stirring gently until smooth. Add in oats and chocolate chips and mix until evenly distributed. Let batter sit for 5 minutes.
- While batter is sitting, heat skillet over medium low heat (4 out of 10). Once skillet is heated, spray with cooking spray or coat with butter. Drop ¼ cup batter at a time 3" apart on skillet. Cook for 2-3 minutes until edges are set and tops are bubbly. Flip and cook an additional 1-2 minutes until pancakes are cooked through.
- Allow to sit for 5 minutes and serve warm with pure maple syrup and other desired toppings.
- Store leftover pancakes in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
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