Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups chickpea flour
  • 1 1/2 cups water (or almond milk)
  • 3 tbsp coconut sugar
  • 3 tbsp flax meal
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt (sea)
  • 2 cups blueberries
  • 1 tbsp coconut oil (or butter)

Instruction

  • In a large bowl mix together all the dry ingredients.
  • Slowly stir in water or almond milk, until the pancake batter has a thick consistency. If the batter is too thick, add more water or almond milk.
  • Heat a griddle to medium heat and grease with coconut oil or butter.
  • Using a 1/3 cup measuring spoon, add batter to the pan. Dot pancake with a few blueberries.
  • Once small bubbles begin to form, after about 3-4 minutes, flip pancakes. Cook for an additional 3-4 minutes on other side.
  • Repeat with remainder of pancake batter.
  • Serve pancakes with blueberries and maple syrup. Enjoy!