Can you think of a better way to start the day than with a stack of fluffy pancakes? These Baking Therapy chickpea pancakes are gluten-free and come together in no time. Bananas are mashed and folded into the batter to give the pancakes a touch of sweetness and the buttermilk helps give it height and a slight tang. Whip up a batch this weekend, you won’t regret it!
ingredients
directions
In a large bowl, mash the banana. Whisk in the eggs, maple syrup, buttermilk and butter. Sift in the chickpea flour, baking powder, baking soda and salt. Mix until the batter comes together.
Heat a non-stick pan over medium-low to medium heat. Melt about a ½ tablespoon butter in the pan, scoop in about ¼ cup of pancake batter, cook for 2-3 minutes until the edges begin to set and the tops are bubbly. Flip and cook for another 1 minute. (To keep pancakes warm while cooking, place on a baking sheet in a 250°F oven).
Top with berries and a drizzle of maple syrup!
Like Sabrina’s chickpea pancakes? Try her lemon poppy seed coconut buns or her rhubarb and sour cream streusel muffins.
