Chickpea Pancakes
For those of you that don’t know- my mom is an amazing woman. She supports me in all my ventures, but takes an even bigger role in Kale & a Coffee. She tests all my recipes, often comes up with recipes for me to post, and is a hugely talented photographer- she takes all the photos for the blog! This is another recipe that came from her- she has tested and tweaked it to perfection.
I don’t even like pancakes that much (if you’ve seen my waffle post, you’ll know waffles always win with me) but this recipe made me change my mind. After she made them for me we had them not once but twice in one week- they are THAT good. As always, they are gluten free, and are a great source of protein. I promise you can’t tell there’s chickpea flour in them- they are fluffy and super flavorful. I like to serve them with a dollop of yoggu, some simmered berries or jam, and maple syrup.
INGREDIENTS
1 ripe banana
1 egg
1 cup milk of your choice
1 cup chickpea flour
1 tbsp baking powder
2 tbsp arrowroot starch
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tbsp coconut oil, for the pan
INSTRUCTIONS
Put all ingredients in a blender and mix well. Heat a frying pan to medium heat, melt 1 tbsp coconut oil in the pan. Pour batter in pan, cook 2 - 3 minutes per side.