Friday, 4 September 2020

Chickpea Pancakes

Easy chickpea pancakes you can whip up in no time!


I absolutely love chickpea/gram flour. It is such a game changer for vegans because it can act as a substitute for eggs for things like omelettes or blondies, make things like falafels and burgers. It's suitable for anyone to eat not just vegans, and if you're gluten free or have a diet with a low GI then this is also a good staple for your cupboard. I had been trying to get my hands on some for ages and when I finally did I knew I needed to make pancakes instantly. 
I love starting my day with pancakes and these are so simple and easy to put together it really won't take long at all. I topped mine with lots of frozen berries and a big drizzle of peanut butter!

Check out my other pancake recipes for more inspiration! 




Recipe

Prep: 5 minutes
Cook: 5 -10 minutes
Serves: About 10 pancakes

Ingredients

120g Chickpea flour
190ml Soya milk
1 tsp Apple cider vinegar
1 tsp Baking powder
2 tsp Cinnamon
Pinch of salt
1 tsp Vanilla extract
Mixed frozen berries
Peanut Butter


Method

✿In a large bowl mix together the chickpea flour, cinnamon, baking powder and salt.
✿Pour in the milk and ACV, mix it altogether and let sit about 5 minutes to thicken.
✿Heat up a large non-stick pan or add a tbsp of oil and then spoon a couple of tbsp of batter to make one circle. Repeat to make more circles in the pan and let them fry for a few minutes. I could fit about 3 pancakes in my pan.
✿Flip the pancakes over and fry on the other side for another 2-3 minutes until brown. Repeat with the remaining batter until finished and you have a big stack of pancakes :)
✿Topped with berries or other fruit you like. To make a peanut butter drizzle, I mixed about 1 heaped tbsp with some water and kept mixing until it was runny enough to drizzle over but not too watery. Store any leftovers in an airtight container in the fridge and eat within two days. Enjoy!

Christina
xx
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