Oh. My. Word.
This post is going to be very difficult for me to write, because I’m forced to stare at these pancakes over and over again, and when something that beautiful is staring you right in the face, and their memory is so fresh in your mind (aka yesterday’s breakfast) it is very difficult to think straight. Twice now I’ve caught myself just staring at them.
Blueberry Banana Pancakes. Though I should actually call them Blueberry Banana Protein Pancakes, because they’re made with chickpea flour, which packs a whopping 22g of protein per 100g of flour. Not to mention it’s an excellent source for your B vitamins, magnesium, potassium, fiber, and a whole host of other vitamins and minerals. [source]
To be truthful, you’d be crazy not to make these pancakes! The pancake itself isn’t super sweet, but we found it to be perfect once the toppings were added. If you prefer a sweeter pancake, feel free to add any sort of sweetener you’d like!
Om-nom-nom-nom… mmmmm…. pancakes…..
Blueberry Banana Pancakes
Prep time: 5min
Cook time: 10min
1 c. chickpea flour
1 tbsp. baking powder
1 tsp. cinnamon
1 c. milk
1 egg, whipped
1 banana, mashed
1/2 tsp banana extract (optional)
3/4 c. fresh blueberries
Heat your skillet to a medium heat.
In a large bowl, combine dry ingredients and set aside.
In another bowl, combine all wet ingredients and add to the dry, mixing until just combined. Stir in blueberries.
Grease your skillet, then spoon on the batter, making medium-small pancakes.
When bubbles start to form and the edges look cooked, flip. Cook until lightly browned.
Spread banana slices and blueberry jam on one pancake, top with a second and repeat until you have a stack that’s four pancakes high. Top the stack with more banana slices, fresh blueberries, blueberry jam, cinnamon and yogurt, if desired.
Have you ever used chickpea flour?
What’s your favourite kind of pancake?