Ingredients
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For the pancake batter:
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1 cup chickpea flour (also known as garbanzo bean flour or besan)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon ground cardamom
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1 tablespoon olive oil or ghee (optional), divided use
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1/2 cup unsweetened almond milk
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1 large ripe banana, mashed
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1/4 cup chopped walnuts or pecans (optional)
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For the syrup:
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1/2 cup water
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1/4 cup honey or maple syrup
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1/2 teaspoon ground cinnamon
Directions
Subtitle: A fluffy and healthy breakfast made with chickpea flour, spices, and your choice of fruit!
Quick Description: These Indian-style pancakes are perfect for a hearty vegetarian breakfast or brunch. Made with just a few simple ingredients, they come together quickly and easily. Serve them plain or topped with your favorite sweet or savory toppings!
Difficulty Level: Easy
Servings: 12 small pancakes or 6 large pancakes
Ingredients:
For the pancake batter:
* 1 cup chickpea flour (also known as garbanzo bean flour or besan)
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon ground cardamom
* 1 tablespoon olive oil or ghee (optional), divided use
* 1/2 cup unsweetened almond milk
* 1 large ripe banana, mashed
* 1/4 cup chopped walnuts or pecans (optional)
For the syrup:
* 1/2 cup water
* 1/4 cup honey or maple syrup
* 1/2 teaspoon ground cinnamon
Instructions:
1. In a medium bowl, whisk together the chickpea flour, baking powder, salt, cardamom, and 2 tablespoons of the water until smooth. Set aside.
2. In another medium bowl, combine the remaining 1/2 cup of water, the almond milk, mashed bananas, and optional nuts. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
4. Heat a nonstick skillet or griddle over medium heat. Brush with a little bit of oil or ghee.
5. Using a 1/4 cup measuring cup, scoop out enough batter onto the hot skillet to form thin pancakes about 3 inches in diameter. Cook for 2-3 minutes on each side, or until golden brown.
6. Meanwhile, prepare the syrup by combining all the ingredients in a small saucepan and bringing to a simmer over low heat. Simmer for 5 minutes or until slightly thickened.
7. To serve, stack the cooked pancakes on a plate and drizzle with the warm syrup. Top with fresh fruit, additional nuts, and a dollop of yogurt or whipped cream if desired.
Note: You can also enjoy these pancakes without any syrup – they’re delicious on their own!
Steps
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1
Done
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In a medium bowl, whisk together the chickpea flour, baking powder, salt, cardamom, and 2 tablespoons of the water until smooth. Set aside. |
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2
Done
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In another medium bowl, combine the remaining 1/2 cup of water, the almond milk, mashed bananas, and optional nuts. Mix well. |
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3
Done
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Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick. |
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4
Done
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Heat a nonstick skillet or griddle over medium heat. Brush with a little bit of oil or ghee. |
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5
Done
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Using a 1/4 cup measuring cup, scoop out enough batter onto the hot skillet to form thin pancakes about 3 inches in diameter. Cook for 2-3 minutes on each side, or until golden brown. |
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6
Done
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Meanwhile, prepare the syrup by combining all the ingredients in a small saucepan and bringing to a simmer over low heat. Simmer for 5 minutes or until slightly thickened. |
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7
Done
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To serve, stack the cooked pancakes on a plate and drizzle with the warm syrup. Top with fresh fruit, additional nuts, and a dollop of yogurt or whipped cream if desired. |
