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.
Gluten free Chocolate Paleo Banana Pancakes

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).

Chocolate Paleo Banana PancakesThis 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.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe 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!

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Print this recipe: Skinny Coconut Cream Frosting (Paleo, GF, Low Fodmap)

DSC_0664Ingredients:

  • A can of FULL FAT Coconut Milk (this is very important – LITE won’t work), refrigerated overnight
  • 1 teaspoon of vanilla extract
  • Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

Open the coconut milk can and scoop up the cream ONLY.

In a stainless steel bowl, whip the coconut milk until it starts to become thicker. Add the vanilla and the stevia or maple syrup. Whip again.

The final consistency will be slightly runnier than a normal buttercream frosting. You can use it for berries and cream, cupcake frosting, and more.

Only 24 calories per tablespoon (with Stevia).

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Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free

This is the skinniest version of a carrot cupcake with frosting you will find! The cake is paleo – no sugar, no grains, no gluten, no lactose. The sweetness comes from dates, and maple syrup. The frosting is hand whipped and made out only of coconut milk and vanilla. The cupcake is 200 calories, and the frosting 24 calories. Hello sweet health success!

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

The night before, refrigerate a can of FULL FAT coconut milk. You can see the full recipe for the Coconut Cream Frosting here. 

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net


Now, for the real business – the carrot cake cupcake!

Ingredients:

This recipe was adapted from the Cupcake Project.

  • 1 1/2 cups blanched almond flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 1/2 cups carrots, shredded (you can buy the baggie from the supermarkets)
  • 4 dates, no pits
  • 1/4 cup of walnuts
  • 1/4 cup of raisins
  • 2 servings of full recipe of Coconut Cream Frosting

Directions:

Start by setting the oven to 325 degrees. You will use the middle shelf. At this point, also line with a cupcake pan with cupcake liners. The recipe will do about 10 cupcakes.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Step by Step: Carrot Cake Cupcake.

In a food processor (this is the week of the new food processor, so still in love with this one), put the carrots and the dates. Pulse until well blend. Then add the eggs, the maple syrup and the oil. Add the almond flour and the rest of the dry ingredients. Keep processing in low. Finally, remove and fold in the walnuts and the raisins.

Divide evenly amongst ten cupcakes, and bake for around 18 minutes or until a clean knife comes out clean.

Let them cool FULLY, and finish up with a dollop of coconut cream frosting.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Skinny Frosting: Coconut Cream

At 24 calories per tablespoon, this frosting is not only skinny, but also lactose free and sugar free – no evil butter here!

You need strong arm muscles and some patience. The frosting is best when whipped right before serving.

Skinny Frosting: Coconut Cream http://glutenfreeskinny.net

Print the recipe here.

Ingredients:

A can of FULL FAT Coconut Milk (this is very important – LITE won’t work)

1 teaspoon of vanilla extract

Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

I opened a can of coconut milk (in this case Thai Kitchen) and left it to refrigerate overnight.

The next day, something wonderful happened: cream! The fat of the coconut milk has risen to the top and now you can spoon it out. Be careful not to get any of the water in the bottom – don’t shake the can or move it too much.

You can see in the picture above how it is cream, but not very thick or stiff. It’s ok.

Put as much cream as you can get into a stainless steel bowl, and with a whisk, beat all you can out of it. You’ll see it starts to get thicker. The moment I see some thickness, I add the vanilla and the stevia, honey or maple syrup (be careful with the honey or maple syrup…you don’t want to add too much liquid back into it). And continue to whip. The frosting won’t be thick enough to pipe, but you can do pretty dollops on top of a muffin or cupcake. I just love this frosting by the spoonful, or on top of my carrot cupcakes!

Serve chilled.

Calories: 24 calories per tablespoon.