A hearty (and maybe healthy?) breakfast extravaganza!
As I’ve said before, I will never go back to regular old pancake recipes. They are the nutritional equivalent of cardboard, offering nothing but sugar and carbs.
But chickpea flour?! Boy oh boy, this is the good stuff. Packed with boy high amounts of fiber and protein, it’s a pancake that leaves you feeling fuller through till dinner.
And the banana sauce combines hints of nutmeg, 3 cups of pureed banana, and some scoops of Nutella to create the perfect pancake sauce. I highly recommend serving it steaming hot, with extra slices of fresh banana.
Time You Need
- ~10 minutes prep
- ~20 minutes cooking
- Yields: 4 large flapjacks
What You Need
- For the sauce:
- 3 cups of diced bananas (fresh or frozen)
- 2 tbsp Nutella
- ½ cup of milk
- 1 tsp nutmeg
- For the pancakes:
- ~1 1/2 cups of chickpea flour
- 1 1/2 cups of milk
- 1 egg
- 1 tsp corn starch
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 tbsp brown sugar
- 1/2 cup of milk chocolate chips
- 1 tsp nutmeg
- Extra banana slices for topping (fresh or frozen and thawed)
What You Do
- For the sauce:
- In a good processer or blender, mix milk and banana. Blend until smooth.
- In a small saucepan over medium-low heat, pour in pureed banana and Nutella, whisk together and season with nutmeg.
- Let simmer for about 10 minutes, then reduce heat to low and start on pancakes.
- For the pancakes:
- In a large mixing bowl, add chickpea flour, corn starch, baking powder, salt, brown sugar, nutmeg, and chocolate chips. Whisk together thoroughly.
- Then create a well in the center of the flour mixture. Add egg and milk to the center.
- Whisk to form a batter.
- Heat a well-greased skillet (using either butter, oil, or cooking spray) over medium heat.
- Pour about 1/2 cup of batter over the skillet. Brown on both sides and remove from heat. Repeat for the rest of the pancakes.
- Serve hot banana Nutella and additional banana slices. Enjoy!