Description
Fluffy vegan pancakes made with chickpea flour, banana, and peanut butter. Topped with a rich date caramel sauce.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) chickpea flour
- 1.5 teaspoons baking powder
- 1 cups (237 ml) almond milk
- 1/4 cups (59 ml) mashed banana
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter
- pinch salt
- pinch ground cinnamon
- fresh berries
Instructions
- Combine chickpea flour and baking powder in a mixing bowl.
- In another mixing bowl, combine almond milk, mashed banana, maple syrup, peanut butter, salt, and cinnamon. Whisk until incorporated.
- Mix wet and dry ingredients until batter is combined. Set aside.
- Heat a nonstick pan over medium heat. Add a little olive oil to the pan.
- Using a dessert spoon, scoop batter into the hot pan and cook until the top becomes bubbly.
- Carefully flip and cook for 1 minute.
- Serve with date caramel and fresh or frozen berries.
Notes
- For a smoother batter, blend the wet ingredients briefly before combining with the dry ingredients.
- If the batter is too thick, add a tablespoon of almond milk at a time until it reaches desired consistency.
- Store leftover pancakes in the refrigerator for up to 3 days and reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 10