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Blueberry Chickpea Pancakes (grain-free + gluten-free)

Blueberry Chickpea Pancakes (grain-free + gluten-free)

These Blueberry Chickpea Pancakes are so incredibly fluffy and delicious! They are packed with protein and antioxidant-rich blueberries, making them the ideal healthy breakfast for any day of the week!

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Happy Friday everyone! I hope you all have had a wonderful week! Mine has been quite stressful, as I have a very important talk at school today. My mentor and I will be discussing how to further proceed with my school career, and asses my options towards the lowest-possible stress approach to how I will be finishing school. I talk a little bit more in depth about my school stress in this post. For now, it’s PANCAKE TIME!

Considering I had an anxiety-provoking conversation ahead of me today, I figured the best way to ease my stress is of course, pancakes. Because when are pancakes not the answer? Maybe it’s just me, but a good stack of pancakes always seems to make me feel better. Especially when they’re super fluffy.

These pancakes get their magical fluff factor thanks to a combination of coconut and chickpea flours.

Chickpea flour, what’s that?

Chickpea flour, also know as gram, besan or garbanzo bean flour, is made from ground dried, raw chickpeas.

It is a staple in many different cuisines around the world, but has been gaining popularity in North America with the rise of gluten-free cooking and baking. It is a wonderful binding ingredient, and is naturally gluten-free, rich in protein, fiber, vitamins and minerals. This makes chickpea flour ideal for gluten-free recipes like this one!

I have used chickpea flour in the past, but somehow it got lost in my cupboard and haven’t used it in quite a while. However, as I was cleaning out my kitchen this past weekend, it magically appeared again! I was reminded of how darn fluffy it makes pancakes, and knew I immediately had to whip up a chickpea pancake recipe for the blog.

I already knew coconut flour works like magic when it comes to making pancakes fluffy, so I couldn’t wait to see how it of paired with chickpea flour for the ultimate fluffy stack! The result? I’ll let the recipe speak for itself…

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Blueberry Chickpea Pancakes (grain-free + gluten-free)

Serves 1
Prep Time 5 min
Cook Time 10 min
Total Time 15 min

These Blueberry Chickpea Pancakes are so incredibly fluffy and delicious! They are packed with protein and antioxidant-rich blueberries, making them the ideal healthy breakfast for any day of the week!

Ingredients

  • 1/4 cup chickpea flour (30g)

  • 2 tbsp coconut flour (14g)

  • 1/2 teaspoon baking powder

  • 1 egg

  • 1/3 cup unsweetened almond milk (80mL)

  • 1/2 cup blueberries, + more for topping (60g)

  • coconut oil for pan

Instructions

  1. Preheat a skillet or griddle on medium heat.

  2. In a medium sized bowl, whisk together the flours and baking powder.

  3. Slowly whisk in the egg and almond milk, and continue to mix until a smooth batter forms.

  4. Melt coconut oil on your skillet or griddle, and scoop batter onto greased surface.

  5. Top the pancakes with blueberries, and allow to cook for about 1-2 minutes.

  6. Flip, and cook an additional 1-2 minutes.

  7. Repeat with remaining batter, and serve with toppings of choice! I topped my pancakes with additional frozen blueberries and a drizzle of creamy peanut butter.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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Thinking Out Loud: My School Career

Thinking Out Loud: My School Career