Easy, healthy, protein-rich ... now every morning can start with pancakes!
It has taken a while for me to come up with pancakes I feel good about, want to make, and actually enjoy. These, I can gladly say, check all three boxes! The chickpea flour and oat base, only slightly sweetened with banana and a touch of maple syrup, make for a wholesome meal that won’t leave you feeling heavy and sluggish. And the spices and orange zest make these pancakes taste like a gourmet production, while in reality, all it takes is a few minutes and a blender!
Serves 2
Ingredients:
¼ cup rolled oats ¾ cup chickpea flour 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon cardamom ¼ teaspoon cinnamon 1/8 teaspoon nutmeg 1 banana ½ cup non-dairy milk 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract 1 tablespoon maple syrup 1 inch orange zest
Directions:
Place all ingredients in a blender and blend until smooth.
Place the skillet or frying pan over medium heat (I use a nonstick electric skillet which works beautifully, so while other pans should work, I cannot say from experience).
Once the pan is hot, pour on ‘puddles’ of the pancake batter according to your desired size. Wait until the bubbles have popped before flipping the pancakes (this will take a couple minutes). Once flipped, continue cooking until the pancakes can slide freely on the pan.
Transfer the pancakes to a plate, and repeat step 3 until all the batter is used.
Serve with desired toppings, such as non-dairy butter, pomegranate molasses, and fresh orange slices!
Comments