Cravings, Baby: Banana Chocolate Chip Pancakes & Ice Cream

This recipe will satisfy your sweet tooth cravings, while still being flourless, sugarless and dairy-free

Since announcing my pregnancy I find myself answering the same questions over and over again. The number one question I am frequently asked is “Have you had any weird cravings?” Well, I’m sorry to bore you but unfortunately I cannot say that I have had any desire for pickles dipped in ice cream nor have I found myself wanting to eat a bowl of dirt either. Thank goodness for that!

Since there is not enough evidence to prove exactly where cravings come from and why they occur I can only speak from my own experience. I can say without a doubt that my cravings much like my pre-pregnancy PMS cravings are completely hormonal. Since my second trimester began, I find myself with a voracious desire for chocolate chip banana pancakes. In order to pacify this desire and to avoid purchasing another pair of pricey prenatal denim, I have found a recipe that fits both needs.

You would think these guilt free pancakes are just too good to be healthy but the simple fact is that just six of these flourless, sugarless and dairy-free pancakes total approximately 400 calories. As opposed to the 1050 calories you will receive from the traditional starch-based pancake.

What’s another 100 calories?

Now I am just being a bad influence but if you are really in for a treat place a scoop of vegan ice cream over the warm pancakes. My favourite vegan ice cream is Luna & Larry’s Organic Coconut Bliss ice cream. The Chocolate Hazelnut Fudge is surprisingly delicious.

Banana Chocolate Chip Pancakes

Ingredients:

6 Egg Whites

½ cup Coconut Milk

½ cup of rolled oats

1 Banana

¼ tsp baking soda

Sugar Free Vegan Dark Chocolate Chips (Optional)

Coconut Oil for greasing the pan

Directions

Place all of the ingredients except for the chocolate chips and the coconut oil into a blender and turn on high until the oatmeal is well blended. You should not find chunks of banana or oatmeal in this batter.

Grease a pan with coconut oil and turn the stove to medium heat. Once the coconut oil has melted, pour about a ¼ cup of batter for each individual pancake. Sprinkle chocolate chips over each pancake before the batter is ready to be flipped. Flip and cook until each side turns a golden brown and repeat until you have run out of batter. Serves 6-8 pancakes.

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