Those with a sweet tooth will want to recreate this one. As summer ends, so does s’more season. However, who says that you can’t have one in a pancake form? Not to mention, its GOOD for you. Sure, it has some calories but you are much better off making this than going out to eat and ordering pancakes. Usually, pancakes are usually full of carbs, sugars, and fat. Whip cream, chocolate, butter, syrup, and candy are a few popular toppings to name a few. My s’mores pancake definitely lacks in the fat and calorie department compared to most pancakes, but certainly not in flavor. I hope you enjoy this as breakfast, a dessert or simply as a mid afternoon snack 🙂
Serving size 2
1/3-1/2 cup brown rice flour depending on how big banana is
1 medium banana
2 tbsp coconut flour
1/2 cup vanilla coconut milk -tailor to batter consistency because it should be semi-runny
2 tbsp agave
1/2 tsp vanilla extract
1 vegan marshmallow (or regular)
1 tbsp natural peanut butter
1 tbsp dark chocolate
- In a bowl, combine the flour, banana, and wet ingredients. You will need to make sure that the banana is fully mashed.
- Heat up a small non-stick pan and coat with a small amount of coconut oil. Pour half of the batter in to the pan. Let this cook on low-medium for a couple of minutes. The pancake is ready to flip when air bubbles form and you can run a spatula along the edges and up through the middle without the pancake breaking.
- The toppings are simple. Just put them on top of the pancake right after you remove it from the stove. It will be hot enough that the toppings will melt. Yum!