Gluten-Free/Refined-Sugar-Free CHOCOLATE PANCAKE PERFECTION!

    

Now, its not often I say that a pancake is perfect...but I honestly couldn't think of anything that could improve this pancake! (and its a very rare occasion indeed for me to not have written a note to myself on the margins of the recipe: observing little details that could be improved upon the next time around!) What is this wondrous morsel melting in my mouth and electrifying my taste buds?!! Let me tell you of the ways this pancake will delight your senses: its rich and chocolaty, holds together well enough to flip even the largest luxurious pancake (no dry crumbly gluten-free pancakes for this girl!), moist and tender inside with a delightful crisp exterior! Ahhhh! Even people who regularly eat refined-gluten-filled "normal" food would love this one! (in fact, I've just spotted such a person eagerly scarfing a few!)

Now lets get cooking shall we? (^ U ^)

THE RECIPE:  

Dry Ingredients:

2/3 Cup - Whole Grain Buckwheat Flour 

1/3 Cup - Arrowroot Flour

1/2 Cup - Dutch Dark Cocoa (or more arrowroot flour if you don't want chocolate pancakes)

1 Tsp - Baking Powder (aluminum-free)

1/4 Tsp - Baking Soda (aluminum-free)

1/2 Tsp - Ground Cinnamon

Wet Ingredients:

2 Frozen Bananas - Thawed and Smoothly Mashed 

2 Tbs - Melted Butter

2 Eggs - Beaten 

1 Tbs - Pure Maple Syrup 

1 Tsp - Unsulphured Organic Molasses

1/2 Cup - Water (or Nut Milk)

+ Hexane-Free Coconut Oil for Frying! (I like Nutivia)

DIRECTIONS: 

1. Measure out all the dry ingredients into a nice big mixing bowl. 2. Warm up your frozen bananas to thaw them out and add the butter to the warm bananas to melt it! 3. Once the bananas have cooled enough, you can add in the eggs, maple syrup, molasses and water/milk. 4. Use your handy whisk to whip it all up to a nice even consistency. 

The completed batter! Yum! Now lets get cook'n!

5. Put your stainless steel frying pan (for the good health of all involved, please don't use a Teflon pan!!!) on the the stove on medium high-ish heat (the key here is to have it nice and hot to make a good crisp coating on your pancake to seal in the moisture, but not so hot that its going to char your poor pancake into a BBQ briquette!). 6. Put in about a 1/2 Tsp of coconut oil into the pan (you want to be able to see a nice glossy coating of it all over the pan [not so thin of a layer that its barely detectable, but not huge puddles of it to drown the pancakes in {the perfect amount of oil is key to getting buttery crisp, and not oily or dry pancakes. These are important details, so pay attention people!}]) 7. Pour the batter in the pan and watch it bubble! 

*bubble, bubble, bubble*   

8. Wait until bubbles stop forming and the top of your pancake changes from glossy, to matte and leathery....then flip it!

All matte and leathery. Perfect...lets flip it!

 

 TA DA!   

What are you waiting for? Pop one on your plate, then drizzle it with a little maple syrup and slather it with some butter! 

This is more like it! *chomp*

The recipe will make this towering plateful of these little delights! (Plus the two I already ate and the one still in the pan)

      

Now wipe that drool off the keyboard and go make yourself a batch!