CHICKPEA FLOUR BANANA PANCAKES

March 01, 2017 by Renee Tavoularis

Ingredients

1 chia “egg” (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
1½ cups non-dairy milk
1 medium banana
1½ cups chickpea flour
1 tablespoon baking powder
2 teaspoons cinnamon
½ teaspoon fine sea salt
coconut oil for greasing the pan
for serving (optional): sliced banana/fresh fruit, nuts/seeds, pure maple syrup

Instructions

• Prepare the chia egg by combining the ground chia seeds and the warm water. Set aside for 3 minutes to thicken.
• In a blender, add the prepared chia egg, non-dairy milk, banana, chickpea flour, baking powder, cinnamon, and salt. Blend until smooth.
• Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You’ll know the pancakes are ready to be flipped when little bubbles form and hold their shape.

Serve with your favorite toppings.

Notes:

This batter will be thick and fluffy. Add a splash more non-dairy milk to thin it out if it becomes too thick as it sits.

To increase the protein even more, use organic soy milk as your non-dairy milk.