Awesome Gluten Free Banana Chocolate Chip Pancakes

I made these pancakes this morning and my kids couldn't get enough and didn't want any syrup.  They even wanted them for lunch.  Of course I said, "Yes!"  Isn't it a mother's dream to have their children eat flax, beans, and buckwheat? I found this on allrecipes.com and changed it to fit our gluten free, egg free, dairy free lifestyle.  I made my buckwheat flour in my Blendtec.  If you don't have one of these awesome blenders you can use a coffee/spice grinder that is less than $10 at Saver's (2nd hand store) and it still blends it into flour just not as fine.  I haven't tried it but I thought I could also make them into muffins.  If anyone tries it, let me know.

Awesome Gluten Free Banana Chocolate Chip Pancakes

Wet Ingredients:

2 cup rice milk

2 tsp apple cider vinegar

2 flax eggs or 2 eggs (2 tbsp flax meal + 3 tbsp water = 1 egg)
5 drops Stevia *(opt or use a small amount of sweetener of your choice)

6 tablespoons butter, melted

2 ripe mashed bananas


Dry Ingredients:

¾ cups gluten free flour (see below)

¾ cups buckwheat flour

 1 teaspoon salt

2 teaspoon baking soda

¼ cup mini chocolate chips 

Butter or oil for cooking


Gluten Free Flour Recipe

Amy’s Basic Flour Blend (Sorghum-Garfava Blend) from simplysugarandglutenfree.com

1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well; store in an airtight container in the refrigerator.

For the Garbanzo-garfava variation: substitute garbanzo bean flour for sorghum flour.

Directions for Pancakes

In a medium bowl, whisk together the buttermilk, flax egg, **stevia drops and melted butter.  In another bowl, mix together gluten free flour, buckwheat flour,  salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated. Add chocolate chips and fold in.  Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

* the original recipe called for 1 tsp sugar

**If you are using a liquid sweetener mix it with the wet ingredients.  If you are using a dry sweetener mix it with the dry ingredients.