Usually my son Matthew and I have a mixture of honey [affiliate link] and butter on our pancakes, but last weekend I wanted something different. One of the reasons is because I was hoping to create something that would be lower in carbohydrates and calories. To be honest I don't know if I met that goal but I was really happy with the outcome. Double win because Matthew is a huge chocolate fan and the topping on these pancakes was creamy and delicious. It actually reminded me of frosting, but I didn't want to scare anyone away from having these for breakfast.

If you look closely at the photo, you'll see that the pancakes in the back have a lighter topping which doesn't look as appetizing as the chocolate version, although it did taste very delicious. If you want to try that version, just leave out the cocoa powder [affiliate link].

Before you ask I'm going to let you know that chocolate is in fact allowed on the GAPS Diet once your digestive issues have subsided, per Dr. Natasha Campbell McBride. Please read my post here if you have any questions or concerns: Can I Have Chocolate on the GAPS Diet?

I've included the gram weight on eggs [affiliate link] and coconut flour [affiliate link] as these two can affect the recipe outcome.

Oh, by the way, Matt and I split one stack for breakfast. I refrigerated the second stack and tried it later on. It was really delicious cold, so don't forget to serving leftovers for dessert, or maybe even make this for dessert one night.

Makes nine 6″ pancakes

Banana Pancakes with Chocolate Creme Topping

• 6 large whole eggs (333 grams or 11 3/4 ounces)
• 1-1/2 cup ripe banana
• 2 tablespoons vanilla [affiliate link]
• 1/2 cup coconut flour, packed (90 grams or 3 1/8 ounces)
• 1/2 teaspoon cinnamon [affiliate link]
• 1/4 teaspoon cloves [affiliate link]
• 1/2 teaspoon baking soda [affiliate link]

Chocolate Creme Topping

• 2 bananas
• 1/3 cup of smooth peanut or almond butter [affiliate link]
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla
• 1/4 teaspoon cinnamon
• 4 tablespoons cocoa powder, optional

1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
2. Heat griddle on medium heat. Grease griddle with butter or coconut oil [affiliate link] (add a half teaspoon or so of fat before each pancake) – butter will be bubbly when the griddle is hot enough. Spoon 1/4 cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
4. Please review my pancake making video tutorial for more tips.
5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
6.  Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Baker's Dozen Volume 4, Chocolate Treats and Mastering the Art of Baking With Coconut Flour.

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