Grain Free Peanut Butter Chocolate Chip Pancakes (Paleo, GF, DF)

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Snow day? No problem! If you're on the east coast, you probably experienced this 'bomb cyclone' that hit last week. Happily, I was told to stay home from work. Not only did I stay home but I made these paleo pancakes in my pjs and slippers because why not. Serious Sunday morning vibes happening. 

These are officially my snow day pancakes but you can make them anytime. Best thing is they are grain free, gluten free, dairy and sugar free. Yes! Also, no weird ingredients, just coconut four which you probably have already, right? What I like most about these is that the flavors are balanced with even tastes of banana and peanut butter and a nice does of chocolate here and there. No overwhelming coconut here. 

Serves 2-4. 

Snow Day Paleo Pancakes with Peanut Butter and Chocolate Chips

1 ripe banana, peeled and mashed

2 eggs

1/2 cup milk, your choice but I used coconut milk beverage 

2 tablespoons melted coconut oil

1 tablespoon peanut butter

dash vanilla extract

1/4 cup coconut flour

1/2 teaspoon baking soda

dash cinnamon

dash salt

1/2 cup chocolate chips

Add all ingredients except chocolate chips into a bowl and blend with a stick blender or hand mixer. You can also use a bender. Just zip everything until smooth, about a minute. Fold in chocolate chips. 

Heat a non stick skillet over medium low heat and lightly oil. Do not use too high of heat, lower is better - these guys need time to cook without burning before flipping than usual pancakes. Add heaping tablespoon sized spoonfuls to warm skillet. Swirl back of spoon over batter to flatten and spread a bit. 

They will be ready to flip when they are fully set in the center, about 3 minutes. Shake to pan slightly and look for wiggling in the center of the pancakes. If they look wiggly and wet, cook a little more before flipping. There will be plenty of bubbles in the batter, too. When, ready flip and finish cooking on other side. Second side will cook much faster, about 1 minute. Serve warm. I find these perfectly sweet so we skipped the maple syrup - whipped cream and strawberries would be just right if you have them!

Peanut Butter Chocolate Chip Granola

I used a week of hiking in Maine as an excuse to make this peanut buttery granola.  It's a chunky granola, somewhere in between loose and bars.  It's tasty and works for snacking or as a sundae topping, too.  

This can be prepared as a looser granola by not pressing into a rectangular form before baking and then stirring once of twice during baking for even cooking.  If you prefer bars, double the peanut butter and honey. 

Makes about 1 quart. 

Peanut Butter Chocolate Chip Granola

1/4 cup peanut butter

3 tablespoons honey

2 tablespoons neutral oil

2 cups rolled oats

2 tablespoon roasted, salted sunflower seeds

1/2 teaspoon chia seeds

1/4 cup mini chocolate chips

Heat oven to 350 degrees.  Mix peanut butter, honey and oil until smooth and well combined.  Stir in oats, sunflower seeds, chia seeds and mini chips.  Stir until all is coated and sticky.

Line a baking sheet with a silicone baking mat.  Transfer granola mixture to mat, use a spatula to form a rectangle, pressing in sides and top to help the granola stick together during baking.

Bake until golden brown, about 25 minutes. Let cool.  Break up into large pieces. 

Homemade Peanut Butter

Put the jar of JIF down!  Peanut butter is super easy to make - you just need a food processor.  Substitute almonds, cashews or hazelnuts for the peanuts.  

Use raw or roasted, shelled nuts.  Raw nuts will need to be roasted.  Heat oven to 300 degrees and spread nuts out onto a baking sheet.  Nuts should be stirred at least once during roasting.  Peanuts will need about 30 minutes and almonds about 20.  The best part of roasting your own nuts is that the level of roastiness (not a real word) is up to you.  Do you prefer dark roasted peanut butter or a super light roast?  

Peanut Butter (or nut butter)

2 cups shelled roasted peanuts

2 tablespoons peanut, almond or olive oil

pinches of salt, to taste

Place nuts in the bowl of the food processor fitted with the blade attachment.  Process nuts until they resemble a course nut flour or meal.  Pulsing can be helpful for this step.  The finer the nut crumb, the smoother you nut butter will be.  With processor running, pour in oil in a slow stream. Process about 2 minutes or until a smooth, peanut butter like consistency has been achieved.  

 

 

 

Chocolate Peanut Butter Banana Bread

I really needed something sweet the other night and had a couple bananas lying around on the counter looking bored and starting to spot.  Perfect.  Spotted bananas are the always the beginning to something good, aren't they?  In this case it's banana bread, I made mini loves but you could so muffins or an 8 inch loaf.  Up to you.  These are not very sweet, if you like a sweeter quick bread add more agave or when serving, drizzle with more.  (Drizzling with more is better!)

Makes 1 loaf or 8 mini loaves or 12 muffins.

Chocolate Peanut Butter Banana Bread

2 very ripe bananas, peeled

1/4 cup natural peanut butter (creamy or chunky)

1/4 cup olive oil

1/4 cup agave

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup all purpose flour

1/4 cup cocoa powder

Heat oven to 350 degrees.  Grease baking pan and set aside.  

In a bowl, mash banana with peanut butter.  Stir in olive oil, agave, egg and vanilla.  Mix well.  In another bowl, whisk baking soda, salt, flour and cocoa powder until evenly combined.  I sifted my cocoa powder in to avoid lumps.  Fold all flour mixture into banana batter.  Stop folding once all combined.  (lumps are ok but no streaks of flour.  If batter is over mixed once flour is added, the bread will be tough.)

Spoon into prepared pan and bake, 15 to 17 minutes, or until tester comes out clean.  Cool on rack.