A few years ago, chickpea or gram flour was all the rave in the vegan community and rightfully so! A gluten-free, protein-packed, affordable, versatile flour is a game-changer. A flood of recipes unrolled for pancakes, omelets, desserts, and breads galore, all starring the famed chickpea flour. But, I had one hang up–that chickpea flour taste. No matter how good it all smells and looks, there’s a taste that’s hard to mask. It’s not offensive, but it is unique and instead of trying to flavor it away, I’m learning to embrace it and use syrup and sauces when needed.
This is my most tolerable pancake recipe. It’s nutritious enough to make for a weekday breakfast but tasty enough to be enjoyed with little to no syrup.
1 cup of chickpea (or gram) flour
2 small, ripe bananas
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. vanilla powder
1 tbsp. apple cider vinegar
1 cup of non-dairy milk
virgin coconut oil to grease pan
Blend all ingredients except chickpea flour and coconut oil in a blender.
Add blended mixture to chickpea flour.
Cook on lightly greased skillet or frying pan.
Top with your favorite vegan butter, date or maple syrup, or fruit spread. Best eaten while hot!