These chickpea flour pancakes are vegan, gluten-free, oil and refined-sugar free! Top with fresh fruit, chopped nuts, and maple syrup for the ultimate sweet breakfast of champions.
1/3-1/2cupunsweetened vanilla almond milkmore or less if needed
2Tablespoonsapplesauce
1/2teaspoonpure vanilla extract
1Tablespoonmaple syrup
cooking sprayI like Trader Joe's coconut oil spray (can also use vegan butter)
Serving Suggestions:
fresh fruitberries, peaches, figs, bananas
pure maple syrup
vegan whipped cream
Instructions
Preheat griddle or large nonstick pan on low-medium heat.
In a medium-sized mixing bowl, whisk together flour, salt, cinnamon, and baking powder until all big clumps are removed.
Add almond milk, applesauce, vanilla, and maple syrup. Whisk until just combined. Add milk slowly until the batter is thick and scoopable. There might still be some clumps or traces of flour, but that is okay.
Spray hot griddle or pan with cooking spray. Using a 1/4 measuring cup, scoop the batter up and pour onto the griddle or pan. Cook until edges are golden brown and bubbling. Flip and cook for an additional 1-2 minutes.