Recipe

Chickpea Flour Pancakes

• 1 c. Chickpea Flour
• 2 tsp. Baking Powder, or 1 teaspoon baking soda
• 3 tbsp. Sugar, coconut sugar or sugar-free erythritol/Monk fruit
• 1/2 c. Almond Milk, vanilla, unsweetened or plant milk of your choice
• 1 tsp. Vanilla Extract
• 1/2 tsp. Cinnamon

• In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
• Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
• Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
• Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
• Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
• Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
• Serve immediately with maple syrup, banana slices, and fresh blueberries.