Vegan Banana Chickpea Flour Protein Pancakes
These vegan banana chickpea flour pancakes contains at least 10g of protein per serving without addition of protein powder ! A great filling & satisfying breakfast.
Servings 2 servings
Start by mashing the banana until smooth. A few small chunks here and there is generally ok.
Add in the rest of the ingredients and mix well. The batter will be on the thicker end, but still pourable. Add more milk or flour, if needed.
Heat up a non-stick pan or well seasoned cast iron skillet on medium heat. Spread a thin layer of oil on the pan. To make it oil-free, omit the oil.
Pour ¼ cup of batter into the pan. Cook until the top is set and the edges are dry, about 3-4 minutes. Using a flexible and thin spatula, gently flip the pancake over and cook for another 3-4 minutes, or until they are nicely golden on the other side.
Repeat for the remaining batter. Serve and enjoy !
*Oat flour can be substituted with all purpose flour, whole wheat flour, gluten-free blend or just more chickpea flour.
Keep the pancakes warm before serving by placing them in an oven heated to 100c / 200f.
These chickpea protein pancakes are freezable and last in the freeze for up to 3 months.
To freeze, first let the pancakes cool down. Then, transfer them in zip top bags, placing a layer of parchment paper between every pancakes to prevent them from sticking together. They are now ready to be frozen.
To reheat, simply microwave them for 30-60 seconds, or until they are thoroughly warmed. Alternatively, you can heat them up in the oven at 180c / 350f for 8-10 minutes.
Calories: 308kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 609mg | Fiber: 7g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 3mg