Chickpea flour pancakes
If you want to start your slow morning routine right, make for breakfast these chickpea flour pancakes. They are gluten-free, oil-free, sugar-free, and also vegan!Top with a generous amount of maple syrup, and dive right in!
Ingredients
- 1 cup chickpea flour
- 1 tsp baking powder
- 4 dates soft, juicy, seeds removed
- 3/4 cup plant-based milk I used oat milk
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
Instructions
- Add into the blender the following ingredients: chickpea flour, baking powder, dates, plant-based milk, apple cider vinegar, and vanilla extract. Blend everything until the batter is smooth, which should take about 2 minutes.Alternatively, mix everything into a mixing bowl using a spatula, and add instead of the dates, about 2-3 tbsp of maple syrup.
- Make sure that your non-stick frying pan is preheated on medium heat. Then, add 2-3 tbsp of batter to form a pancake. Cook them for 1-2 minutes on each side. Do so until all the batter is gone.
- Enjoy them hot with your favorite toppings!
Video
Notes
- Before frying, you can fold into the batter some frozen/fresh blueberries, raspberries, or chocolate chips.
- Drizzle lots of maple syrup on your pancakes!
- Store the leftovers in the fridge in an airtight container for up to 3 days.