By Jamie Raftery
Banana & Chickpea Pancakes - Gluten free & Vegan
12 steps
Prep:10minCook:6min
Light and fluffly healthy vegan pancake
Our pancake batter is made with fresh bananas, almond milk, chickpea flour, oats and cinnamon, whisked together and left to rest overnight.
100% Gluten-free
Updated at: Thu, 17 Aug 2023 12:53:24 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
19
High
Nutrition per serving
Calories250 kcal (13%)
Total Fat7.7 g (11%)
Carbs39.3 g (15%)
Sugars11.2 g (12%)
Protein7.4 g (15%)
Sodium250.3 mg (13%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Wet Mix
Step 1
Add the banana to mixing bowl and mash with a fork.
Step 2
Add the olive oil, honey, baking powder, salt and cinnamon.
Step 3
Mix well with spatula.
Dry Mix
Step 4
Grind the cashew nuts in the blender for 10 seconds until ground.
Step 5
Add the oats to the blender and grind for 10 seconds.
Step 6
Sift the chick pea flour.
Step 7
Fold all the dry ingredients into the bowl with the wet ingredients.
Step 8
Allow mix to rest for at least 20 minutes.
Step 9
Ideally rest for at least 2 hours
To make the pancakes
Step 10
Add a splash of coconut oil to the frying pan and add the batter in neat pancake shapes.
Step 11
Cook on a very low gentle heat until golden brown on both sides and nice and light and fluffy on the inside.
To Serve
Step 12
Transfer to serving plate and garnish with fresh seasonal fruits
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