I am not working this weekend, the first weekend off I've had in many months. It is lovely to wake up slowly and not have to run out the door in a panic to punch in and work on my feet all day. I made a leisurely pancake breakfast for the girls, lighting a candle on the table and glowing warm inside with their smiles. Now they are outside raking the leaves for fun. It has been a perfect morning. Oh, and the pancakes are good too!
3/4 cup GF flour blend (I used this one)
1/4 cup cocoa powder (not dutch)
1 tbsp. baking powder
1/2 tsp. salt
1 very ripe banana
2 tbsp. maple syrup
2 tbsp. canola oil
1 cup dairy-free, soy-free milk of your choice
3 tbsp. dairy-free, soy-free chocolate chips (such as Enjoy Life)
3 tbsp. dried cranberries
Heat a skillet over low heat, I like using a cast iron griddle (low heat so the chocolate won't burn). While the skillet is heating, whisk together the flour through the salt in a large bowl. Make a well in the center and set aside.
In a separate bowl, mash the banana very well. Add the maple syrup through the milk and stir to combine. Pour the banana mixture into the dry ingredients and stir to combine. Add the chocolate chips and cranberries and stir.
Drizzle oil into your skillet or griddle. Pour 1/4 cupfuls of the batter onto the hot surface and cook until the tops look dry and the edges are firm. Flip and cook another few minutes on the other side. Remove to a plate and serve hot with your choice of condiments (we like fresh fruit and maple syrup).