Are your mornings about hurrying up and you never have time to sit, relax and enjoy food and your family? They say that breakfast is the most important meal. Your body and brain needs enough energy to start a new day. I believe also in how positive and happy you wake up, this feeling will stay with you throughout the whole day. So why not to make your weekend breakfast full of positive energy?
These blueberry pancakes are from chickpea flour, they are naturally rich in protein, nutrient and give you enough energy for all morning. This recipe is also vegan, lactose-free and gluten-free and suitable for all, adults and kids.
These pancakes are one of my favourite breakfast recipes. I make them always during the weekend, when we have time to sit and enjoy them. They are naturally sweetened and super yummy. Thanks to the chickpea flour they are also suitable as a pre-workout meal.
These blueberry pancakes are
- Plant based
- Legume based
- Gluten free
- Lactose free
- Nut free
- Simple and delicious
- Satisfying and satiating
- Suitable for all family members
Recipe for these Vegan & Gluten free Blueberry Banana Chickpea Pancakes
N. of servings: 10-11 pancakes of 10 cm diameter || Time of preparation and cooking: 10 and 15 minutes approximately || Kitchenware needed: bowl, fork, whisk, frying pan, thin spatula, scoop for soup
- 1 ripe banana
- ¾ cup of soy milk
- 2 tsp of apple vinegar
- 4 tbsp of agave syrup
- ¾ tsp of baking powder
- 1 tbsp of coconut oil, extravergine
- ¾ cup of chickpea flour
- ¼ cup of buckwheat flour
- a full hand of blueberries, fresh or frozen
- Pinch of salt
- Some extra coconut oil to use for cooking
- Peel and using a fork mash the banana in the bowl until pudding consistency.
- Add milk, apple vinegar, pinch of salt, agave syrup and coconut oil. Combine all well with a whisk.
- Then, add the chickpea, buckwheat flour, baking powder and combine it well into the butter. The batter should be thick. Then add blueberries and mix it gently into the batter.
- Heat a pan over medium heat, add 1 tsp of oil.
- By using a scoop, pour the batter onto the pan, by creating a circle of about 10 cm.
- After about 40 seconds you can notice bubbles appear. If it does so, at the edges and in the middle, you should turn the pancake on the other side and cook it about other 25 seconds.
Some practical tips
- With this recipe you will get about 10-11 pancakes of about 10 cm diameter. This is enough for 2 people. If you need more pancakes, you practically multiply the recipe ingredients.
- To make the pancakes sweet, I used a combination of banana, agave syrup and naturally sweet soy milk. If this is not enough for your taste, you can exchange soy milk for rice milk, I find it sweeter or use additional spoons of agave syrup.
- Use a non-stick frying pan. if you do so, it’s enough add a few drops of oil for cooking pancakes.
- Keep them small while baking them on a pan, so it will be easier to flip them. I poured about half a scoop of the batter on a pan and then I slightly pushed it into a 10 cm circle.
- Avoid to burn them – watch them with attention and as soon as they form first bubbles on the edges and in the middle, they are ready to be turned. Keeping medium heat, it takes about 45 seconds on one side, then 25 second on the second side.
- If you see that they are still raw in the middle, but too brown on outside, just lower the heat and cook them a few seconds more.