Description
The best gluten-free banana pancakes made with chickpea flour
Ingredients
Scale
- 1 cup water or coconut milk
- 1 egg
- 1 banana
- 1 cup chickpea (garbanzo bean) flour
- 1 Tbsp baking powder
- 2 Tbsp arrowroot starch
- 1 tsp cinnamon
- ghee or coconut oil for frying
Instructions
- Place all ingredients into your high speed blender or food processor and mix until smooth.
- Melt 1 Tbsp of coconut oil or ghee into your pan. Using your 1/4 cup or 1/2 cup measure (whatever size you like best), scoop the batter and pour onto your medium heat skillet.
- Let cook until you see bubble throughout the pancake, and then flip. Cook for 2-3 minutes on the other side.
- Serve with your favourite pancake toppings.
Notes
Optional Toppings
Sliced banana
Walnuts
Pecans
Shredded coconut
Ground goji berries
Ground flax seeds
Fresh fruit
Maple syrup
Honey
Ghee or coconut oil
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Breakfast