This skillet pancake tastes just like the most decadent desserts without all of the unhealthy additives. Grab a spoon and enjoy this for a sweet start to the day or as the perfect end.
Originally, I envisioned a stack of fluffy pancakes. The kind with all the toppings, that when you cut into you can see tiny air bubbles making them the perfect consistency. At least, that’s what they looked like in my imagination.
Reality wasn’t feeling so cooperative today, though. My first attempt found its way into the garbage, looking like a gross chocolatey mess. Throwing out ingredients is never a good feeling, but nothing good was coming out of that batch. A sink full of dirty dishes later, it was back to the drawing board.
Today is the day I get to reintroduce legumes on Whole30, and I have been looking forward to making something with peanut butter for way too long to give up already. No matter how long it took me, I was determined to make this happen. You can read about why I started Whole30 here. I’ll do a reflection post after I finish reintroducing things and seeing if my body reacts negatively (fingers crossed it doesn’t), but for now all I want is to celebrate.
I MADE IT THROUGH WHOLE30!!!
Accomplishing that deserves a little indulgence, of the clean variety of course. Don’t worry, I’m not about to undo all the work I put in for the last month. But some healthy pancakes never hurt anyone. Nor a giant skillet pancake, which is what I ate for lunch, although next time I’d probably save it for either breakfast or dessert.
All you need is 20 minutes, 1 bowl, and a handful of basic ingredients to whip up this goodness. I made it vegan, using these ground chia seeds because, quite honestly, I ran out of eggs and haven’t gone to the grocery store yet. Such is college life. I have class and homework assignments to do, so occasionally restocking the fridge gets pushed off a couple of days. I’m sure you know the feeling. Anyway, a benefit of the chia seeds is that they add a ton of fiber, which keeps your digestive system moving things along and keeps you full.
Once I started making it vegan, it seemed reasonable to keep it that way, so I used vegan chocolate chips. If you don’t care, then use whichever ones you have on hand.
This pancake is also grain-free and sweetened with banana. The only added sugar is in the chocolate chips. You could leave them out, and have zero added sugar, but then it would just be a regular chocolate peanut butter pancake. Hmmm, chocolate versus double chocolate…. Are we really going to give this any serious consideration? If you absolutely must, then I suppose I can try not to hold it against you. Except I can’t promise, since, you know, you are passing up on extra chocolate here. Which I deem as completely necessary.
While there is plenty to say, I think this skillet deserves to speak for itself. So go on, get the conversation started!
- 1 tsp coconut oil
- 1 small banana
- ¼ cup unsweetened almond milk
- ½ tsp pure vanilla extract
- 1 tbsp natural peanut butter
- ¼ cup cocoa powder
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp ground chia seeds
- ½ tsp cinnamon
- 1 tbsp vegan chocolate chips
- Preheat the oven to 350 degrees F.
- In a mixing bowl, mash the banana. Stir in the liquid ingredients.
- Add the dry ingredients and mix until fully incorporated.
- Melt the coconut oil in an 8-inch cast iron skillet. Pour in the batter and top with chocolate chips.
- Bake for 10-15 minutes.
- Drizzle with peanut butter.
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