These Almond Flour Carob Chip Pancakes have a delicious banana flavor thanks to mashed banana and are gluten-free and dairy allergy-friendly!
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When I was going through my box of goodies I got from Nuts.com, I immediately knew I had to turn the almond flour and carob chips into allergy-friendly pancakes! Milk chocolate chips are meant to be snuck into sweet treats like desserts, but I love adding a handful to pancakes. Well, at least I used to before dairy became an issue. And even though semi-sweet and dark chocolate chips are usually dairy-free, sometimes milk products are added to them.
So that’s where carob chips come in! Carob is a sweet pod that looks like chocolate when it’s ground up. It’s a caffeine-free, vegan chocolate replacement. Sometimes you’ll even see carob in dog treats since it’s non-toxic to pets! And while carob chips look exactly like a chocolate chip, don’t expect them to taste like chocolate. Instead, they’re sweet, but not as bitter as chocolate.
I also had a couple bananas that were starting to turn. Instead of making banana bread (the usual way I use up overripened bananas), I decided to add a banana to my pancakes. Not only does it add a touch of banana flavor, but it also adds some extra sweetness. So there’s no need to add any sugar to this recipe!
Almond Flour Carob Chip Pancakes
I started my pancake batter by preparing the wet and dry ingredients separately. For the wet ingredients, I added a mashed banana, an egg, almond milk, and vanilla extract to a small bowl and stirred to combine the ingredients.
For the dry ingredients, I added the almond flour, baking soda, and a pinch of salt to my blender. I gave everything a quick pulse to mix everything together.
Then, I added the wet ingredients to the dry ingredients, gave everything another quick pulse to combine the ingredients and stirred in a few tablespoons of carob chips.
To make the pancakes, I heated about a tablespoon of plant based butter in a large skillet. Then, I added a ladle of pancake batter into the pan and let the pancake cook until the batter started to bubble.
Almond flour is a lot lighter than regular flour, so you want to be really gentle when you flip your pancake or else you’ll end up with a broken pancake.
All that’s left to do is stack them up, top them with a little yogurt, sliced banana, more carob chips, and dig in!
- 1 banana, mashed
- 1 egg, beaten
- 1/2 cup almond, or oat milk
- 1 tsp. vanilla extract
- 1 cup almond flour
- 1 tsp. baking powder
- Pinch of salt
- 3 tbsp. carob chips
- 1-2 tbsp. plant based butter
- Optional toppings: yogurt, sliced bananas, carob chips
- Add the mashed banana, egg, almond milk, and vanilla extract to a small bowl. Stir to combine.
- Add the almond flour, baking powder and salt to a blender. Pulse to combine.
- Pour in the wet ingredient and blend just until smooth. Stir in the carob chips..
- Heat a tablespoon of butter in a large skillet over medium heat.
- Pour a ladle full of batter into the pan. Let the pancake cook for about 2-3 minutes until the batter bubbles, then flip and cook for another minute. Repeat with the rest of the batter.
- Serve pancakes with yogurt, sliced bananas, and more carob chips on top, if desired.
Using almond flour instead of all purpose flour will result in denser baked goods. So don’t be surprised if your pancakes aren’t as light and fluffy as regular pancakes. Also, be really careful flipping the pancakes or else they could break apart. Once the pancakes are completely cooked on the bottom (make sure they’re brown, but not burnt), carefully push your spatula underneath and flip. It helps if you make your pancakes smaller in size!
Did you make this Almond Flour Carob Chip Pancakes recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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