These pancakes are light, fluffy, and incredibly tasteful. Coconut butter is
delicious on top of them and gives the pancakes a richness that you would
What is better on a Sunday morning than waking up late and
having pancakes? Saturday mornings (for me) usually consist
of a hard workout and a stir-fry afterwards, but on Sundays I
look forward to waking up whenever, and treating myself with
healthy pancakes. That is the key. No white flour and buttermilk,
but instead all natural dairy-free and sugar-free pancakes that
will give you the energy that is needed to have a healthy start
to the day and satisfy all tastebuds. Vary the ingredients and
add in chocolate chips, pumpkin, etc! Even a maple blueberry
sauce would work deliciously on top. I am a simple pancake
type of girl, so nothing too complicated and confusing. The
great thing about pancakes is there are endless possibilities
and can be altered to anything you are in the mood for.
Through tons of different flour testing (almond, coconut,
gluten-free flour blend…) I have come across chickpea
flour. Seems kind of crazy and I know you wouldn’t usually
expect to have chickpeas in pancakes, but if it makes the idea
any less crazy my father is an all American meat and potatoes
guy, and I made these a few weekends ago for him and he was
in shock. Something about the flour works so well that they
come out better than any other pancakes I have ever tasted.
Not just saying that since they are my own either! Garbanzo
bean flour has a ton of protein as well as very little fat, which
makes these pancakes diet approved, but you aren’t losing the
taste of those fluffy buttermilk pancakes.
Blueberry banana protein pancakes:
(makes one serving, these pancakes are very
filling and I got 2 servings out of them depending
on size of pancakes)
Half of a ripe banana, smushed
1 tbsp freshly ground flax+ 3 tbsp water
1 tbsp chia seed
2/3 cup almond milk or dairy-free milk
Tsp. of maple syrup, agave etc.
Note- if you don’t have flax seeds, do 1/4
cup applesauce and 1 tsp. egg replacer
2/3 cup chickpea flour
1 tsp baking powder
Dash of vanilla extract
Dash of cinnamon
1/2 cup blueberries
Combine wet ingredients in a small bowl (wet ingredients are first 5 ingredients above) and wait 10 minutes for chia seeds to really soften.
While you wait for the 10 minutes to be up, combine dry ingredients in a separate bowl. Then, put the dry ingredients into the wet and mix.
I always prefer to add the blueberries on the top of the pancakes once on the griddle, but if preferred add in blueberries, chocolate chips into batter now.
Heat up non-stick pan on medium for 1-2 minutes.
Pour 1/4 cup of mixture onto griddle and wait until the pancakes begin to bubble around the sides. Should be 2-3 minutes. Flip the pancakes up with spatula to make sure they are not burning. Then flip and allow to cook another 1-2 minutes.
Top with ice cream, coconut, nut butter, nuts, fresh fruit+! The selection is endless.
This was my first time experimenting with flax seed. Before I used to use
egg replacer and apple sauce instead of actual eggs/egg whites, but the
flax worked insanely well. The flax seeds I had are whole so I threw them
in the blender and blended for a few seconds and then took them out and
put the flax in with the water. Works as well as eggs.
P.S. Fashion week is here…