This super-healthy Banana Chocolate Chip Pancakes recipe is made with 7 ingredients total. That includes the coconut oil in which you sauté them! These pancakes are one of my super easy low-carb breakfast recipes that will make your mornings stress-free and extra tasty.
This recipe was originally published on Elan’s Pantry.
Low-Carb Pancakes Recipe Made With Cashews
Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews work very well in baking for folks who are gluten-free, which is another reason I use them.
Cashew Recipes For Budget Cooking
I wrote the book on almond flour in 2008. Paleo Cooking from Elana’s Pantry was the first grain-free cookbook from a major publisher. Still, not everyone wants to invest in almond flour, which can be costly. If you’re cooking on a budget, you’ll want to check out my easy Cashew Recipes. No flour is needed in these easy recipes! My one-bowl Cashew Bread recipe is a fan-favorite sandwich bread with 5 ingredients total!
Banana Chocolate Chip Pancakes Ingredients
- 1 cup raw cashews
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup mashed banana
- 1 tablespoon vanilla extract
- ¼ cup chocolate chips
- coconut oil for cooking
Preparation
- In a food processor, pulse cashews until finely ground
- Pulse in baking soda, then pulse in eggs, banana, and vanilla until very smooth
- Stir in chocolate chips by hand
- Heat oil in a 9 inch skillet over medium heat
- Spoon batter 1 tablespoon at a time onto skillet
- Flip pancakes when bubbles form
- Cook for 1 to 2 minutes on second side
- Serve with maple syrup or Cherry Berry Syrup
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