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Snickerdoodle Pancakes

Snickerdoodle Pancakes

Breakfasts

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

For Pancakes:

1 1/2 cups chickpea flour
3 tbsp coconut sugar
3 tbsp ground flax
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt sea

For cinnamon sugar topping:

2 tbsp coconut sugar
1/2 tsp cinnamon

Instructions

Mix the cinnamon/sugar topping in a small bowl and set aside.
In a large bowl, mix all the dry ingredients and stir well.
Slowly, a little at a time, add water until you get a thicker pancake batter consistency. Start with ¼ cup and work your way up. If you want to make more of a crepe, you can add extra water to thin it out more.
Heat a saute pan on medium heat. Add a little bit of oil to the pan. Using a ⅓ cup measuring scoop, add batter to the pan. Sprinkle a little of the cinnamon/sugar topping on top of the pancake. Very much like regular pancakes, these will start to bubble a little once they are ready to be flipped.
Repeat these steps until all the pancakes are done.
These pancakes should last at least 4 days in the fridge. You can also freeze them for longer storage. Enjoy!