Nearly every weekend, the first interaction between me and Dayv goes a little like this:
I walk in the door, coming home from either the gym or a run to find that Dayv is awake. I give him a kiss, say good morning, and then he says, "Were you going to make me breakfast, or..................."
Sometimes I'll make Dayv a quick batch of pancakes using a gluten-free mix, sometimes I'll make him a smoothie, and sometimes I'll say, "Just have waffles and cereal." But, this past Sunday, I was all about making him breakfast. I wanted to make him something a little unexpected, delicious, healthy, and that would make him feel like a king eating. I succeeded.
This recipe uses teff flour, which I use whenever I can get away with it. It is a super small and very healthy grain that is dark in color. I urge you to try it. If you want to sub it with something else, I would suggest using another fine flour, such as superfine brown rice flour or sorghum.
Banana Chocolate Chip Pancakes with Blueberry Topping
makes six pancakes
1/2 c teff flour
1/4 c sorghum flour
1/4 c tapioca flour
1 tbsp sugar
1 tsp baking powder
3/4 c almond milk
1 tsp olive oil
1 tsp vinegar
1/2 tsp vanilla extract
1/4 c thinly sliced banana
2 tbsp mini chocolate chips
Earth Balance for greasing the pan
Blueberry Topping(recipe below)
additional banana slices for serving
In a medium-sized mixing bowl, whisk together flours, sugar, and baking powder. Add in almond milk, olive oil, vinegar, and vanilla extract, and mix thoroughly. Add banana slices and mash with a fork into the batter until desired consistency is created(I left it pretty chunky). Stir in chocolate chips.
Heat a skillet over medium-low heat(about a 4 on the range). Grease skillet with a bit of Earth Balance. Measure a 1/4 cup and pour onto skillet. Allow to cook for 3-5 minutes, or until the pancake begins to puff up and away from the pan. Flip, and cook for an additional minute or 2. When the pancake has finished cooking, remove from skillet and transfer to plate. Repeat until all batter has been used.
lightly adapted from Vegan Cupcakes Take Over the World
3/4 c frozen blueberries
1 tsp arrowroot flour
1 tbsp sugar
1 tbsp lemon juice
Combine all ingredients into a small saucepan. Cook over medium heat and stir continually until everything is fully combined. Once it begins to thicken, reduce heat to low and continue to stir until desired thickness is reached. Remove from heat.
Divide pancakes onto serving plates. Top with desired amount of blueberry topping and a few banana slices. Enjoy!