Remember the good old grand slam breakfast, complete with all the cholesterol one could pack into one meal? It should have been served with a defibrillator on the side. Well here’s one portion of that grand slam, the pancake, veganized & made a little healthier with a boost of nutrition and protein from the all-mighty chickpea! What’s more is it couldn’t be any easier to make.
Vegan Pancake Recipe
1/2 cup chickpea flour
1/2 cup whole wheat pastry flour
2 T organic sugar
2 T baking powder
1/8 t salt
1 cup non-dairy milk (I like vanilla almond milk)
2 T canola oil (any mild vegetable oil will do)
Once you have all the ingredients, measuring cups and utensils out (mise en place – learned this from vegan pastry chef Fran Costigan), it’s time to get started.
Combine all the dry ingredients. Whisk to make sure they are fully combined.
Combine all the wet ingredients. Whisk to make sure they are fully combined.
Heat your pan (non-stick pan or Lightly oiled pan) over low to medium heat.
Pour your wet mixture into your dry mixture and whisk together.
Take a ladle (size depends on how big you want your pancakes) and scoop some batter. Pour onto the heated pan.
Once the outside of the pancake has a matte look, you may also see the inside of the pancake bubble up a bit, it’s ready to flip. Flip and cook the other side. Check to make sure it doesn’t burn.
Continue making the pancakes until you’ve used up all the batter.
Top with maple syrup, serve with fruit on the side and enjoy!
Another thing I love about these versatile vegan pancakes is that they travel well and can be made with other ingredients as well. Try chocolate chips and/or nuts. It’s kind of like a pancake cookie. In place of chickpea flour try corn flour and you’ll have corn pancakes to take the place of corn muffins as an accompaniment to your vegan chili. No need to fire up the oven.
Let me know what you think. Drop a line below. Always great to hear from you!