Chickpea Flour Banana Pancakes Recipes
CHICKPEA FLOUR BANANA PANCAKES
The best gluten-free banana pancakes made with chickpea flour
Provided by Meghan Telpner
Categories Breakfast
Time 18m
Number Of Ingredients 8
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.
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 !
Nutrition Facts : Calories 308 kcal, Carbohydrate 53 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 319 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
CHICKPEA FLOUR PANCAKES
These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.
Provided by Carine Claudepierre
Categories Breakfast
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g
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