Gluten-Free Easy Banana and Chocolate Chip Pancakes

When I was a kid, one of my favorite breakfasts to have were pancakes or waffles. I sure did have a sweet tooth! Back then, bisquick was what we used- but this recipe is much cleaner and healthier! True pancakes should be a little crispy on the outside and soft and fluffy on the inside! You should be able to taste the buttery edges and savor each bite with a drizzle of maple syrup. The toppings are endless- you could use healthier toppings like raspberries, blueberries, or sliced bananas! Or if you have a sweet tooth like me- you could use chocolate chips, white chocolate chips, sprinkles or a bit of whipped cream! Either way, this stack of cakes will never disappoint.

I used simple mills almond flour pancake mix because this mix makes super fluffy pancakes which is rare for a gluten-free mix! You could also add in collagen peptides or a vanilla protein powder to upscale the protein in these pancakes turning them into POWER hotcakes! Pair these with turkey bacon or chicken sausage for some savory flavor. I hope this recipe brightens your morning!

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Ingredients:

-1 cup simple mills almond flour pancake mix

-1 egg

-1 small mashed banana

-2 Tbsp nut milk

-1 scoop collagen peptides or vanilla protein powder

-1 tsp cinnamon

-1 Tbsp maple syrup

-1 Tbsp butter for frying

-chocolate chips and more sliced bananas for topping!

Directions:

1. Mix all ingredients together except for the chocolate chips

2. Add 1 Tbsp butter in a medium heated griddle and cook for 2-3 minutes on each side. Be careful not to burn the cakes!

3. Top with your favorite topping and maple syrup. ENJOY!

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