Breakfast/ Non-Dairy/ Recipes/ Vegetarian

Pancake Tuesday – Mini Banana Pancakes with Chia Seeds [Gluten-free & Vegan]

 

Happy Pancake Tuesday!

Want to indulge in delicious fluffy pancakes today but don’t want to compromise nutrition? Try my Mini Banana Pancakes. These cute little medallions are gluten-free and vegan. That’s right! You can enjoy pancakes without compromising the taste.

“Chickpea flour is amazing. I almost don’t notice the difference between all purpose flour and chickpea flour. “

I’ve been hit by the dreaded adult acne recently. So I’ve been looking for ways to enjoy treats and meals without dairy and as vegan-friendly as possible. DISCLAIMER: This absolutely does not mean I’m converting to Veganism (I’m too weak to commit), nor does it mean I am an expert in Veganism. As you can see from my blog, I cook with meat quite a bit. I am simply trying to limit my dairy intake. I’ve always found dairy really affect my hormones and it results in some mean and nasty acne. Also, I’m slightly lactose intolerant (J seems to think I’m full intolerant but I refuse to give up cheese and ice cream completely!)

I’ve also decided to give up meat (apart from seafood) for Lent – eeekkk!. I’m a meat-lover (give me a medium rare steak any day). But I am going to try and go 40 days of almost entirely vegetarian dishes. Since I am going to lack protein from the meats, I’m looking for ways to add extra protein in my meals. Enter Chickpea flour (or Garbanzo) here! Chickpea flour is amazing. I almost don’t notice the difference between all purpose flour and chickpea flour. I don’t recommend using this substitute for absolutely everything you’re baking, but it’s worth experimenting with as I did. (Might try scones with chickpea flour soon!)

“These pancakes are completely guilt-free”

Amazing trick I used to substitute for eggs (as your bind) is to mix a tablespoon of chia seeds and some water. If you let it sit for about 15 minutes, you’ll get this thick, gooey and yolk like consistency. It works really well as a bind to bring all of the ingredients together.

These pancakes are completely guilt-free. Enjoy one, two or 20 of these. This batter recipe is really forgiving. I recommend experimenting with the ratios to get to the consistency you like.

What are your favourite vegetarian dishes? Do you have any hacks for me to try?

Enjoy! I always love to hear about your experience with this recipe or your version of it. Please leave me a comment !

Mini Banana Pancakes with Chia Seeds [Gluten-free & Vegan]

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 1 tablespoon Chia Seeds
  • 1 1/2 tablespoon lukewarm water
  • 2 Ripe Bananas (mashed)
  • 3/4 cup Chickpea flour (garbanzo flour)
  • 3/4 cup Unsweetened Almond milk
  • Spray cooking oil or coconut oil

Instructions

1

Mix chia seeds and water in a small bowl and set aside for 15 minutes to let it thicken up

2

In a medium mixing bowl, mash ripe bananas with a fork

3

Slowly add chickpea flour in thirds and mix well (the batter will seem really thick at first)

4

Slowly add almond milk 1/4 cup at a time to get to the consistency you like. Pancake batter is typically fluid

5

Heat up a non-stick pan on medium heat, spray with cooking oil or coconut oil

6

Scoop 1 tablespoon of the batter on to the pan (cook 4 to 5 at a time, leaving 1 inch space between each medallion). Cook for 2 to 3 minutes.

7

As soon as you see tiny bubbles forming on the top, it's time to flip the pancakes over.

8

Cook for another 2 minutes

9

Continue doing this until you finish and cook all of the batter

Notes

Enjoy with organic Maple Syrup or your favourite pancake toppings!

 

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