Have you ever added avocado to your pancakes….? Let me introduce you to this rich, chocolately stack of Banana Cacao Pancakes. These pancakes taste so creamy and delicious, but are made with all clean ingredients! This recipe is gluten free and vegan.
Yes, you read that correctly. There is avocado in these pancakes. Similar to adding avocado to smoothies, the avocado makes these pancakes taste super rich and creamy and is the perfect compliment to the chocolately flavor! Plus its full of healthy fat and fiber to keep you feeling satisfied for longer.
The base ingredient of these pancakes is gluten free oat four. I love using oat flour to make pancakes. See my previous post on Oat Flour Pancakes. I find the consistency to be easy to work with and the most similar in comparison to other types of healthy flours. I’ve tried to make pancakes with a variety of different types of healthy alternative flours in the past and they have tended to fall apart, be sticky, or overall just not good. Oat flour has been reliable for me and I love combining it to make this Banana Cacao Combo!
I mix the oat flour with bananas to make Banana Pancakes *cue Jack Johnson. The recipe doesn’t stop there, it also includes cacao powder and avocado (as you previously read) to give them a chocolately flavor. Finish this mix up with some nut milk, cinnamon, maple syrup, and baking soda and you got yourself a batter to make one tasty pancake stack!
1 1/2 cups gf oat flour
1 ripe banana
1 1/4 cup nut milk
2 tbsp cacao powder
1- 2 tbsp maple syrup
1 tsp baking soda
- Place oat flour and baking soda into a medium sized bowl.
- In a blender, combine banana, avocado, cacao powder, cinnamon, maple syrup, and nut milk. Blend until smooth. Add another tbsp maple syrup if desired.
- Add contents on the blender to the bowl and mix thoroughly.
- Grease pan with oil or butter of your choice. Cook pancakes on medium heat for ~2-3 minutes on each side, depending on the size of the pancake.