I had been meaning to try these “healthy” Banana Chocolate Chip Pancakes from Elana’s Pantry for awhile. We had some cashew-based pancakes in Thailand that were delicious and knowing that they are a celiac-friendly option makes them perfect.

The ingredient list is pretty short with only seven ingredients, including the coconut oil you fry them in.

I whipped ours up in my Kenwood Cooking Chef food processor attachment to grind the cashews first before adding the other ingredients.

Bananas and heaps of vanilla? This has to be good!

…annnd the chocolate chips.

Unfortunately for me, I still have not gotten the knack of cooking gluten free pancakes. They set up OK and the mix was a good balance of liquid to dry, but I just couldn’t flip them before they burned!

As hard as I tried, any time I knew they were bubbly and should flip, I couldn’t get my darn spatula under there. The whole pancake would just slide away on the pan, mocking me.

In the end, I was only able to flip them when they were already kind of burning. Man. If that’s not depressing on a Saturday morning, I don’t know what is.

Still, since I doubled the recipe (yeah, we eat a lot!) it made heaps. Too much for us really. I think one recipe would have sufficed.

And even though they are a little burnt, don’t you think they look tasty? They still were… but they definitely need some practice. Although, we are in serious need of some more syrup before new pancakes can be made. Kay is a bit sad because the imported maple syrup is extremely expensive in Switzerland and not the best quality.

Do you have any tips for GF pancakes? Friends are telling me I should reduce the heat a lot more next time. I wonder if it’s also possible that my pan is too oily?