INGREDIENTS:
1 cup chickpea flour
1 tablespoon ground flaxseed mixed with 3 tablespoons water (acts as a binder, like eggs)
1 tablespoon maple syrup or agave syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup almond milk (or any other plant-based milk)
1/2 cup fresh blueberries (or thawed frozen blueberries)
INSTRUCTIONS:
Prepare the Flax “Egg”: In a small bowl, mix together the ground flaxseed and water. Let it sit for a few minutes until it thickens, resembling the consistency of an egg.
Mix Dry Ingredients: In a large mixing bowl, whisk together the chickpea flour, baking powder, and salt.
Combine Wet Ingredients: To the bowl of flax “egg”, add the maple syrup, vanilla extract, and almond milk. Whisk until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined. Don’t overmix; a few lumps are okay.
Fold in Blueberries: Gently fold in the fresh blueberries.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Posted inVegan
Vegan blueberry chickpea flour panct
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