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Chick Pea Flour Pancakes

July 25, 2013 1 min read

Since my recent gluten kick I've been experimenting with different kinds of flour and ingredients. I find the easiest way to stay gluten-free is to make things by scratch. For breakfast this morning I made gluten-free vegan banana pancakes with pecan's and cacao nibs (a much healthier alternative to chocolate chips). This recipe is super easy to make and can be modified for your desired taste. Ingredients - 10-12 pancakes
  • 1 cup Red Mill Garbanzo Bean Flour
  • 1 cup water
  • 1 ripe banana
  • 1/3 cup crushed pecans
  • 1/4 cup cacao nibs
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • coconut oil
  • organic honey
Preparation Directions
  • Whisk together flour and water until smooth
  • Add in banana and mash into mixture till smooth
  • Stir in remaining ingredients
Cooking Directions Pancakes
  • Heat skillet or large pan over medium heat
  • Add in 1 tbsp coconut oil
  • Using a small ladle or large spoon pour mixture into frying pan making 4 separate pancakes (depending on pan size)
  • Cook on one side for ~3-4 minutes (or until small bubble appear on surface) and flip cooking again for 3-4minutes
  • Top pancakes with crushed pecans and organic honey

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