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Coconut and Chickpea Flour Pancakes

There’s no better way to celebrate a weekend, holiday or day off than with a big stack of pancakes topped with fresh fruit. Given how relatively easy they are to make I love whipping up different recipes and experimenting with ingredients as it happened in this case, we are up in the middle of nowhere, Manitoba and I do not have my usual kitchen pantry handy. Before heading up here we stopped by a Bulk Barn in Winnipeg where I picked up a few things to have handy while up here as we tend to cook most of our meals ourselves when we travel.

Being in a small town can be challenging when it comes to eating clean but not having access to all the health food I am used to forced me to get creative and this time I came up with a new favourite pancake recipe we devoured after our morning workout before heading out for a hike. 

These pancakes are sweetened with bananas, packed with protein and fiber make for a great power breakfast or snack (if there are any left overs). We substituted maple syrup with ripe bananas and berries and used coconut milk instead of my usual coconut whip. 

  

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Coconut and Chickpea Flour Pancakes
Servings
Ingredients
Servings
Ingredients
Recipe Notes
  1. Mix dry ingredients in a bowl
  2. Mash bananas, beat eggs adding them to the flour mix along with all the other ingredients.
  3. Add water or a nut milk gradually to the pix until you get a pancake batter consistency.
  4. Allow mixture to sit for a few minutes. You might notice the batter will thicken up as the flours and flax soak in the liquid so feel free to add more milk/water until you get the right consistency.
  5. Brush or spray coconut oil into pan and and cook the pancakes as usual. 
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