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.