Because to me part of living life is making room for chocolate and pancakes...

Growing up I was a hard core carb loader and breakfast was no exception.  Pancakes, French Toast, Waffles, you name it I

was eating it.  So a few years ago when I changed up my diet due to some serious digestive issues I thought that was the end of breakfast as I knew it.

Truthfully these days smoothies are my daily go to but some mornings still call for a nice big plate of pancakes and on those days I whip up this recipe!!

What You Need

1C Gluten Free flour

1/2 ripe mashed banana (about 1/4C)

2 Tbsp Eating Evolved Coconut Butter*

1 Tbsp apple cider vinegar

1 Tbsp maple syrup

1 Tbsp chia seeds

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp cinnamon

1/2C almond milk

1/2 bar chopped Eating Evolved Caramel Crunch Bar

The Method

First things first break your chocolate into large chunks and set aside.  Then place all other ingredients in your blender and pulse until smooth.  Once your batter is well blended fold in your chocolate chunks and set a side.  Spray a medium size skillet with Avocado Oil and heat on medium-low heat.  Once your pan is hot scoop 1/4C dollops of batter into the pan and cook for 4-5 minutes, flip and cook for 3-4 more minutes.  Continue until all the batter is used up.

Tips:  

1- I keep my oven on at 200F with a plate inside and set pancakes in the oven until I am finished cooking to keep them warm.  

2- You can replace chocolate chunks with anything you like, blueberries, bananas, coconut, etc.

3- Make sure you pulse the blender so the batter does not over heat and activate the baking soda/powder.  If it does over heat your batter may explode.

*You can sub out coconut butter for you favorite nut or seed butter of choice.