Oaty Chocolate Pancakes with Banana Coins

Gluten-free, Dairy-free

Recipe for Oaty Pancakes with Banana Coins from Food Story by Elise Museles

Pancakes. Cozy days. Any and all days. One of those breakfast dishes that makes you want to jump out of bed (or slowly devour breakfast in bed). Pancakes for dinner? Absolutely. 

These fluffy, gluten-free pancakes from our friend Elise Museles are a new go-to in the JOYÀ kitchen. Cinnamon adds warmth to bring on those cozy vibes, and mashed bananas naturally sweeten the stack while adding a dose of potassium, a natural muscle relaxant. We love to add our daily scoop of Cacao Elixir Blend to the batter for a richer, chocolatey, adaptogen-powered version, but they’re equally delicious without. The mushroom dark chocolate drizzle on the other hand…. In our books that’s NOT optional. 

This recipe is adapted from our friend Elise Museles’ new book, Food Story: Rewrite the Way You Eat, Think, and Live. All of the recipes are organized by mood. This is from the “Comforted” section.

Ingredients

  • 1 cup oat flour
  • ½ cup brown rice flour (or other gluten-free flour such as sorghum, millet or buckwheat)
  • ½ cup old-fashoned rolled oats
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • optional: 4 tbsp JOYÀ Cacao Elixir Blend (*if using, omit cinnamon and nutmeg)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 3 small bananas (ripe but not too brown)
  • 2 large eggs
  • ¾ cup plant-based milk, plus more if needed
  • 2 tbsp melted coconut oil, plus more for cooking
  • ½ tsp vanilla extract
  • optional: butter of choice, for serving
  • optional: maple syrup, for serving
  • optional (but highly recommended!): melted chocolate (we use JOYÀ dark chocolate), for drizzling

Instructions

  1. ​​In a medium bowl, whisk together the oat flour, rice flour, JOYÀ Cacao Elixir Blend, oats, baking powder, salt, and spices. In a small mixing bowl, using the back of a fork, mash one banana to a smooth purée. Add the eggs, milk, coconut oil, and vanilla and whisk to combine. 
  2. Add the wet ingredients to the dry ingredients and stir with a whisk to combine. Let the batter sit for about 10 minutes. If the batter becomes overly thick, add a splash more of the milk. Slice the remaining two bananas into thin, coin-shaped slices.
  3. Heat a large skillet or griddle over medium heat. Brush with coconut oil. When the pan and oil are hot, dollop a heaping ¼ cup of the batter into the pan, spreading it evenly into a 4-inch round; you should be able to get 2 to 3 pancakes into the pan, depending on the size of your pan. Add 4 to 6 banana slices in an even layer to the top of each pancake.
  4. Cook until the pancakes puff and the undersides are golden, about 2 minutes. Using a spatula, flip the pancakes and continue to cook until they are golden brown and cooked through, about 2 minutes longer. Adjust the heat as needed.
  5. Serve warm with your butter of choice, maple syrup, and melted chocolate if desired. To keep the pancakes warm, transfer to a baking sheet and place in a 200°F oven. (The pancakes can be cooled to room temperature, then frozen in a single layer on a baking sheet; pack them in an airtight container separated by parchment paper. To serve, bring to room temperature and reheat in a pan over low heat.)

Recipe excerpt from the book Food Story: Rewrite the Way You Eat, Think, and Live by Elise Museles © 2021 Elise Museles, reprinted with permission from the author and the publisher, Sounds True, Inc.