Fluffy Chickpea Pancakes

I started to use chickpea flour for baking and found it's consistency to be similar to all purpose flour, which is a huge win for gluten free baking! There are gluten free flour mixes but if you look at the ingredients, processed starches and additives are used. These can be inflammatory. I stick with whole ingredients and as minimally processed as possible. Chickpeas are a great source of plant based protein and gives these pancakes an almost peanut buttery taste. Only 4 ingredients (save for water and salt) No eggs or oil! If you try it, tag me on instagram. I'd love to know what you think!

Makes 3

2/3 cup chickpea flour

1 1/2 tsp baking powder

1/4 tsp pink salt

1 1/2 Tbs pure maple syrup

1 tsp pure vanilla extract

1/3 cup water

Heat griddle or pan to 350 or medium heat. Lightly spray with healthy oil (I use pure avocado) In a medium bowl, whisk together flour, baking powder and salt. Then add syrup, vanilla and water. Whisk until just combined. Pour 1/3 cup batter onto griddle and cook 2-3 minutes each side. Top with fresh fruit, chopped nuts and warm maple syrup. Watch the reel here https://www.instagram.com/p/CjTPiwzs76L/