Breakfast alert!! I’ve been wanting to create a gluten free pancake (we in SA just refer to it as flapjacks) recipe for ages now! I am so happy with the way these have turned out. Feast your eyes on the most delicious peanut butter AND banana, Vegan Chickpea Pancakes. Served with a mouthwatering vegan date caramel…
Chickpea flour is the bomb.
Shooting a whole lot of pantry products for a client recently and was lucky enough to keep some for myself. One item was the Chickpea Flour from Health Connection. Very skeptical I was, but this amazing gluten free and protein rich flour (made from chickpeas) worked its charm in this recipe. I will definitely be utilizing more chickpea flour in my baking, because let’s face it – VEGAN, PROTEIN RICH, GLUTEN FREE!
What’s your topping?
I served my vegan pancakes with a quick date and maple syrup caramel. It can literally be whipped up in no time! I didn’t even have fresh berries on hand the day of the shoot, so frozen berries had to do. I actually love the tartness and moisture it gave to the final dish.
Be sure to add your own variety of toppings like melted chocolate (yes please) toasted coconut flakes, nuts, chia seeds or fresh fruit. I haven’t tried to freeze these pancakes yet, so I’m very intrigued to give it another go and try it out.
In the meantime, get your baking on and feed the family a protein rich, plant-based breakfast with all the goodness you can find. You can also try my Peanut Butter and Chocolate Bomb Smoothie for a quick breakfast idea…Enjoy!!