Chickpea Flour Pancakes

Ingredients:

1 cup (120 g) chickpea flour
2 teaspoons baking powder (or 1 teaspoon baking soda)
3 tablespoons sugar (coconut sugar or erythritol)
1/2 cup + 2 tablespoons almond milk (vanilla, unsweetened, or other plant-based milk of your choice)

Optional:
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Instructions:

1. Whisk together chickpea flour, baking powder, and sugar in a bowl until well combined and smooth.
2. Then whisk in unsweetened almond milk (whisk until smooth). Note that chickpea flour tends to clump together easily – to prevent this, whisk vigorously until there are no lumps. There may be a few lumps left, but the fewer the better! You can also puree the batter in a blender for a super smooth texture. NOTE: You can add 1/3 cup of dark chocolate chips or fresh blueberries to the batter before baking.
3. Heat a non-stick pancake pan over medium heat. Lightly grease the pan with about 1/2 teaspoon of vegetable oil (it’s important not to add too much oil!).
4. Spoon 2-3 tablespoons of batter into the pan per pancake, depending on the desired size.
5. Cook for 2-3 minutes on one side (until bubbles appear in the center and the pancake is easy to flip).
6. Insert a spatula under the pancake and flip it over. Cook the other side for another 1 minute.
7. Leave the pancakes to cool on a wire rack and repeat the process with the remaining batter – this should make about 8 medium-sized pancakes.
8. Serve the pancakes immediately with maple syrup, banana slices and fresh blueberries.

Yield: 8 pancakes
Recipe: theconsciousplantkitchen.com