Chickpea Flour Banana Pancakes Food

CHICKPEA FLOUR PANCAKES

Steps:

• 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.

VEGAN BANANA CHICKPEA FLOUR PROTEIN PANCAKES

Steps:

• Start by mashing the banana until smooth. A few small chunks here and there is generally ok.
• Add in the rest of the ingredients and mix well. The batter will be on the thicker end, but still pourable. Add more milk or flour, if needed.
• Heat up a non-stick pan or well seasoned cast iron skillet on medium heat. Spread a thin layer of oil on the pan. To make it oil-free, omit the oil.
• Pour ¼ cup of batter into the pan. Cook until the top is set and the edges are dry, about 3-4 minutes. Using a flexible and thin spatula, gently flip the pancake over and cook for another 3-4 minutes, or until they are nicely golden on the other side.
• Repeat for the remaining batter. Serve and enjoy !

CHICKPEA FLOUR BANANA PANCAKES

Steps:

• Place all ingredients into your high speed blender or food processor and mix until smooth.
• Melt 1 Tbsp of coconut oil or ghee into your pan. Using your 1/4 cup or 1/2 cup measure (whatever size you like best), scoop the batter and pour onto your medium heat skillet.
• Let cook until you see bubble throughout the pancake, and then flip. Cook for 2-3 minutes on the other side.
• Serve with your favourite pancake toppings.

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.