I love my mom's peanut butter and banana sandwiches. She took this Elvis favorite to another level, making hers with my dad's homemade gluten-full whole wheat bread (I'm salivating over the memory), a spread of mayo, peanut butter, honey and sliced banana. Elvis often requested a layer of crispy bacon on his. Oh my! Oh yes, please.
One of Lexie's Kitchen's most loved recipes is this one. This morning I wanted to change it up a bit—try something fun and different. Hubby had left the chocolate peanut butter out on the counter—and there was my inspiration.
If I hadn't run out of bananas and had some crispy bacon crumbles, I really could have taken this pancake recipe over the top.
If you don't do peanut butter, I bet this would make a great replacement. Don't have chocolate peanut butter? Any plain nut butter or sunflower seed butter should work just fine. Here's one I often make.
Gluten-Free, Dairy-Free, Egg-Free Chocolate Elvis Pancakes
1-3/4 cups warm WATER
2 tablespoons CHIA SEED MEAL
6 tablespoons CHOCOLATE PEANUT BUTTER
3 tablespoons HONEY (or agave for vegan)
2 teaspoons VANILLA EXTRACT
2 cups + 2 tablespoons BOB'S RED MILL AP GF FLOUR
1 ripe BANANA
1/2 teaspoon SALT
3/4 teaspoon BAKING SODA (be sure to add after first blending)
3/4 teaspoon BAKING POWDER (be sure to add after first blending)
- Add all ingredients EXCEPT FOR BAKING SODA AND BAKING POWDER to blender container.
- Cover; blend until smooth.
- Add baking powder and baking soda.
- Blend 10 seconds or just until incorporated.
- Pour 4-inch round pancakes onto oiled, preheated 350˚F griddle.
- When bubbles appear on surface flip and cook another 30-60 seconds.
- Serve warm.