Banana + Cacao Nib Pancakes
Nutrient dense, added sugar free and flavor-packed, these super quick banana + cacao nib pancakes are perfect for breakfast or a snack any day of the week.
So let me tell you how to these came into my head one day. You know those healthy, high protein banana pancakes that pop up all over Pinterest and Instagram? I tried them. And I’m sad to say I didn’t like them. They were gummy and wet and mushy and kinda just tasted like bananas and scrambled eggs. But I LOVED the idea of them! They had no added sugar, no flour, a super short ingredient list, and claimed to be super good all on their own. So I was determined to make them, but with some adjustments for my palate.
The key was a a touch of flour. Really not much at all. And you could use all-purpose flour or sprouted whole wheat flour, both work great. And the amount is really up to you. If you want a more eggy, German pancake type flavor and texture, go with the smaller amount. And if you want a more classic American-style pancake, go with the larger amount. In the end, it’s between 2~3 tablespoons of flour per banana, which makes several pancakes, so you’re really not consuming much.
Now let’s talk add-ins. I love cacao nibs. They are a nutritional powerhouse with antioxidants, healthy fat, protein, minerals like calcium, magnesium, iron, zinc, potassium, fiber, and a long list of essential vitamins. But … they aren’t quite like biting into a bar of dark chocolate. They are really quite bitter and on their own, not the most palatable. I wanted to figure out a way to enjoy them, and boy have I ever. These pancakes are already quite sweet thanks to the ripe bananas in the batter, so that balances the bitterness beautifully. But the best part is once you add them to your pancakes, something magical happens as they cook in the pan. They take on a nutty flavor and texture and soften just a touch. They lose the break-your-tooth crunchiness and become that perfect toasted-walnut kinda crunchy. And the flavor! Think dark dark chocolate and nuts compacted into one little nib.
I like to add unsweetened coconut flakes or shredded coconut to some of the pancakes and they toast up nicely once flipped over, which just adds to the awesomeness, imo. But that’s just a matter of personal preference. Add them or not, you’re gonna love these pancakes. And as always, a generous slab of grassfed butter on top, and you’ve got yourself the perfect breakfast or snack any day.
(Sorry, we’re having some technical issues, so there’s no recipe card today. That will be fixed shortly. Thanks!)
Banana + Cacao Nib Pancakes
makes about 25~30 small pancakes
1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon unrefined fine sea salt
1/2~3/4 cup all-purpose or sprouted whole wheat flour*
unsweetened shredded or flaked coconut
grassfed butter for cooking
Add the bananas, eggs, vanilla, cinnamon, salt, and flour in the pitcher of a blender and blend until smooth. You may have to stop and scrape down the sides a few times. Set aside.
Melt a tablespoon of butter in a large skillet over medium-low heat, swirling to coat. Once the butter is melted and barely bubbling, drop 3-tablespoon portions onto the skillet. Sprinkle about 1/2 teaspoon of cacao nibs and 1 teaspoon of coconut (if using) over the batter. When bubbles begin to form, flip the pancake over and cook until lightly browned and cooked through, about 2 minutes. If the surface is too dark, lower the heat and if it’s too pale, raise it. Repeat with remaining batter.
Serve with a friendly helping of grassfed butter, no sweetener needed.
*If you prefer an eggier, German pancake texture and flavor, go with the smaller portion of flour. If you prefer an American-style fluffier pancake, go with the higher portion.