SWEET CHICKPEA PANCAKES

Servings: 2

Preparation time: 20 minutes

Calories: 537kcal Protein: 21g Carbs: 85g Fat: 8g

Ingredients

1 cup chickpea flour

- ⅔ cup almond milk

- 150g mixed fruit

- 2 tsp baking powder

- ½ tsp bicarb

- 2 tbsp agave syrup plus 1 for topping

Topping:

- 300g soy yoghurt

-150g mixed fruit

- nut butter

Note: You can add (optional) Cinnamon or vanilla

INSTRUCTIONS:

1 -In a mixing bowl, add the chickpea flour, baking powder and bicarbonate.

Whisk until well combined.

2 -To make sure it doesn't have lumps it's recommended to pass it through a sieve.

3 -Add the milk and 2 tablespoons of agave syrup and whisk until smooth.

4 -Heat up a non-stick pan under medium heat. Slightly grease the pan with vegan butter or vegetable oil (½ tsp).

5 -As soon as the pan is ready, using a ladle add the pancake batter onto the pan.

When you see that the pancake is changing colour over the edges and it gets bubbles

over it, this means that it's time to flip it over (it could take 2- 3 min each side).

6 -Keep repeating the same process until you finish the batter mix.

7 -Serve the pancakes on a plate with the yoghurt, fruit and nut butter as a topping.

8 -And here you have your sweet chickpea pancakes. Enjoy!

If you think pancakes are hard to make you're not alone. I messed up this easy recipe a couple of times in the beginning as well. Don't worry at all! Follow my lead to become the master of pancakes.

Preparation is the key! Make sure you go step by step with the instructions. After you mix up the ingredients and there are no lumps in the batter, heat up a pan on a slow fire and use oil to avoid sticking. Now you have to be patient! Wait that 2-3 minutes before you check the other side. Slowly move the side of the pan until the pancake starts to move, then flip! Wait again and you're done. Rinse and repeat. You should have 3-4 pancakes, share them with your loved ones.

Train ComplEat,

Coach G.

Check out the Vegan Table nutrition guide with recipes and customised macronutrients.