Chickpea/Almond Flour Pancakes
For tasty breakfast treats and lazy morning meals you need to try this wonderful pancake recipe! These are the most delicious pancakes out there, and we know they will become your new breakfast favourites!
Who is not a big fan of pancakes?
Don't they just make a wonderful breakfast? I love it!
We all have been obsessed with this breakfast classic for as long as we can remember! With a good reason! The perfect fluffy and sweet flavour of pancakes is to die for!
But if I can replace white processed flours... I will. So, that is what I have done in this recipe. I have used chickpea flour and almond flour.
When we use chickpea flour doesn't really thicken the recipe, so that is why we have to add a little bit of almond flour, just to thick the liquid enough to make it work as a pancake. The almond flour adds the perfect taste as well.
2 Cups of milk
4 Tbsp of Chickpea flour
2 Tbsp of Almond flour
Milk - Just use any milk you like, almond, soy, rice, etc. Any kind works fine.
Chickpea flour is an excellent substitute for wheat flour. It has a better nutrient profile than refined flour, as it provides more vitamins, minerals, fibre, and protein but fewer calories and carbs. ... It is a great alternative for people with celiac disease, gluten intolerance, or wheat allergy.
Don't waist your precious money buying chickpea flour, make your own. I shown you how to on this recipe on the blog.
Health-wise, almond flour is a good bang for your buck and the ideal alternative for a gluten-free diet. This flour is high in protein (21% by weight), manganese, vitamin E and monounsaturated fats, low in carbohydrates, and contains fibre.
I love berries on pancakes, or passion fruit. But honestly, anything works here. Just add on your favourite fruit and top up with a bit of honey or maple syrup.
Raw honey has been used as a folk remedy throughout history and has a variety of health benefits and medical uses. It is even used in some hospitals as a treatment for wounds. Many of these health benefits are specific to raw, or unpasteurized, honey.
Most of the honey you find in grocery stores is pasteurized. The high heat kills unwanted yeast, can improve the colour and texture, removes any crystallization, and extends the shelf life. Many of the beneficial nutrients are also destroyed in the process.
If you are interested in trying raw honey, buy it from a trusted local producer.
Blend all the ingredients together and either if you think it is to thick, just add a bit of milk. Or if it is to liquid just add a spoon of almond flour.
In a hot pan fry brush a tiny bit of coconut oil. Just enough for them not to stick.
Once hot, add enough pancake batter to coat the bottom of the pan (between 1/4-1/2 cup batter usually, depending on the size of your pan) and cook over medium heat until the surface begins to bubble, then flip, and cook for a further 2-3 minutes.
Then allow to cool completely on a wire rack or eat them warm. I love them warm!