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Gluten-Free Blueberry Chickpea Pancakes

Gluten-Free Blueberry Chickpea Pancakes

Breakfasts

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

21 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 1/2 cups chickpea flour
1 1/2 cups water or almond milk
3 tbsp coconut sugar
3 tbsp flax meal
1 1/2 tsp baking powder
1/4 tsp salt sea
2 cups blueberries
1 tbsp coconut oil or butter

Instructions

In a large bowl mix together all the dry ingredients.
Slowly stir in water or almond milk, until the pancake batter has a thick consistency. If the batter is too thick, add more water or almond milk.
Heat a griddle to medium heat and grease with coconut oil or butter.
Using a 1/3 cup measuring spoon, add batter to the pan. Dot pancake with a few blueberries.
Once small bubbles begin to form, after about 3-4 minutes, flip pancakes. Cook for an additional 3-4 minutes on other side.
Repeat with remainder of pancake batter.
Serve pancakes with blueberries and maple syrup. Enjoy!