Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

This little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

• 1/2 ripe banana
• 1 egg
• 1.5 tsp raw cacao powder
• 1 tsp coconut palm sugar, or stevia
• 1 tsp coconut flour
• 5 vegan chocolate chips
• 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

Gluten Free Chocolate Chip Cookies

Fall in love with chocolate chip cookies all over again with this simple recipe adapted from Bouchon Bakery. This post will show you how you CAN bake the best gluten free chocolate chip cookies…so good that nobody has to know they were gluten free!

Gluten Free Chocolate Chip Cookies Gluten Free Chocolate Chip Chocolate Cookies

Bouchon Bakery recommends you weigh in your ingredients versus measure them – and as they are the masters, I highly recommend you follow suit! Just in case, for lazy rainy Saturdays, I also provide the equivalents in cups and all the other good stuff we are used to use.

A few tips:

• Weigh in if you can versus measuring. A good digital scale is around $20 and will make a huge difference for you. Check amazon.com or your local store
• Do not open the oven door. Just turn on the light and see them being baked. You don’t want any cool breeze hitting these beauties
• You have to wait for them to cool down before you remove them from the cookie sheet – or they will crumble in your fingers. A crumbled cookie is a sad cookie
• And, finally, make a full batch. I tend to cut all my recipes in half when I do them for the first time…but this one is for amazing, and delicious cookies… you’ll want more!

Ingredients:

190 grs (1 cup) Gluten free all purpose flour (I used Glutinos), sifted

48 grs (1/2 cup) of cooca powder, sifted

2.3 grams (1/2 tsp) Baking soda

3 grs (1sp) Kosher Salt

134 grs (1/2 cup + 2 tablespoons) Dark brown sugar

104 grs (1/2 cup) Granulated sugar

1 cup Chocolate Chips

167 grs (5.9 oz) Unsalted butter, at room temperature

60 grs (1 large) egg

Directions:

Measure all ingredients before beginning.

With a mixer, cream the butter in low for around 4 minutes.

Add the sugar to the creamed butter, and keep beating in a medium or low setting until all the ingredients are blended in. Then, add the egg. In this picture, I sifted the egg to get rid of all the yucky stuff. You don’t have to, as our grandmothers have been making cookies for decades with the whole egg, but something to try out.

Your almost final step is to add the cocoa powder, the baking soda, the all-purpose flour and the salt, as you keep mixing in low.

Finally, drop the chocolate chips and fold them in with a spatula.

The next step is to let the cookie dough rest in the refrigerator for around 30 minutes. After the 30 minutes, remove, and set the oven temperature to 350 degrees. Shape the cookie dough into balls with your hand (size them up according to your personal preference… I like mine bite-size!), and lay them on a cookie sheet lined with parchment paper.

Depending on your oven, the cookies will bake for around 10 to 14 minutes. Start checking on the 10th minute to make sure they are not burning. It’s a little bit harder to tell with these ones, because of the brown of the cocoa powder, but you will be about to be done with your home fills up with the delicious aroma of just baked cookies.

Get them out of the oven and let them cool for about 10 minutes.

Gluten Free Chocolate Chip Chocolate Cookies