You may remember early last year I did a “recipe swap” with the extraordinarily talented Alex Boake – I made and photographed her Sausage and Red Pepper Tomato Sauce; she made and illustrated my Meatloaf Cupcakes. It was great fun – I just had a blast doing it.
Alex has spent the last year being super-busy (her busyness included traveling to Greece!) and hasn’t had too much time for recipes, which is sad because she’s a wonderful – and creative – cook. But she’s ready to jump back into the saddle and asked if I’d be interested in doing another swap. Interested? I’ve been waiting for a year to do it again! I also had NO trouble deciding which of her beautifully illustrated recipes I was going to make; from the minute I saw her Grain-free Chocolate Raspberry Banana Pancakes I knew that would be the recipe I’d do for our next swap.
Oh, good heavens, I’m glad I did – these are just delicious. Of course they are – how can you go wrong with bananas, chocolate and raspberries?
As per our previous exchange, we have both put our unique spin on each other’s recipe, but it’s basically the same. Alex’s recipe says it serves “1 very hungry person, or possibly 2 normal people.” Since I had three people to feed, I tripled her recipe and appropriately scaled some of the ingredients. I will say that the original recipe does serve 1 person if they are very hungry, but if you’re serving it as part of a breakfast, like I did (we had it with cold smoked ham steaks and over-easy eggs) it serves 2; with that in mind, my version serves 6.
This recipe is full-on paleo; if it weren’t forbidden to make paleo versions of “treats” these would be Whole30 compliant (well, except maybe for the vanilla extract). And while one serving, which consists of two pancakes, contains 33.5 grams of carbohydrates, it also contains a whopping 12.4 grams of fiber. So just trot out this recipe the next time someone asks you where you get your fiber now that you’ve given up grains.
- 3 large very ripe bananas, peeled
- 5 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1/2 cup coconut flour
- 1 pint fresh raspberries
- Whisk together the cinnamon, baking soda, cocoa powder and coconut flour together in a small mixing bowl. Set aside.
- Mash the bananas well in the bowl of a stand mixer. Add the eggs and vanilla and beat well with the paddle attachment until fairly smooth. Add the dry ingredients in three separate additions, beating well and scraping down the sides of the bowl between each addition. Add the raspberries to the batter and beat on low speed until the berries are broken up, but not pureed.
- Lightly grease a griddle or large skillet with coconut oil and place over medium-low heat. Carefully pour the pancake batter by the 1/4 cupful, taking care that the pancake is no larger than the surface area of the spatula you are using. Cook until the edges are set and bubbles appear on the surface, about 3 minutes, before carefully flipping. Cook for another 3 minutes and transfer to a plate; keep warm. Repeat until all of the batter has been used.
- Serve hot with butter and maple syrup, if desired.
- Nutrition (per serving): 234 calories, 7.5g total fat, 155mg cholesterol, 412.8mg sodium, 395.2mg potassium, 33.5g carbohydrates, 12.4g fiber, 11.8g sugar, 10.1g protein