Vegan/Gluten Free
Prep time: 5 minutes, Cook time: 5 minutes, Makes 8 pancakes, (double up the recipe if you have sons!)
Ingredients
- 1 cup chickpea flour
- 2 flax eggs
- 2/3 cup water
- 30ml raw sugar
- 30ml chia seeds (to make you feel better about eating pancakes 🙂 )
- 2 tsp baking soda
- Coconut oil for pan
Method
- Whisk together the flour, water, egg, sugar, baking soda, and salt until smooth consistency is reached.
- Heat a pancake pan over medium heat and add a dollop of coconut oil.
- Pour some of the pancake mixture into the pan once the pan is hot.
- Cook until the edges firm up and bubbles come through the batter.
- Flip and cook until the other side has set.
- Repeat.
- Serve while still hot.
- Suggest serving with roasted pecan nuts, a drizzle of rice malt syrup and sliced banana.
- And of course, a soy capp!
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