Ingredients
Scale
- 1 cup chickpea flour
- 1 cup almond milk
- 2 ripe bananas
- 1/4 cup shredded coconut
- 1 tbsp coconut oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp maple syrup
Instructions
- In a bowl, mash the bananas until smooth.
- Add chickpea flour, almond milk, baking powder, salt, and maple syrup. Mix until well combined.
- Heat coconut oil in a non-stick skillet over medium heat.
- Pour batter onto skillet and cook until bubbles form on the surface.
- Flip pancakes and cook until golden brown on both sides.
- Top with caramelized bananas and shredded coconut before serving.
Notes
- For a sweeter taste, add more maple syrup.
- These pancakes are gluten-free and high in protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg