It’s been a while since I posted a recipe! I have been in my
kitchen a lot but I haven't really been experimenting and coming up with anything new, until now.This recipe was inspired by my friend Laurie Boese. Laurie and I had an Indian food cooking
night. We made crepes stuffed with Indian spiced potatoes and tomato, coconut
curry sauce…so good! What I was so impressed with was how the crepes turned out
and how incredibly easy they were to make.
They had few ingredients with a very mild flavor which Laurie suggested
would make a great base to make anything from savory to sweet, like pancakes!
So the next morning I whipped up a batch by just winging it and hoping for the
best. I was pleasantly surprised and
Athena loved them. It feels great knowing I’m feeding her something with
nutritional value that she actually enjoys rather than plain white flour and
sugar.
A little bit about chickpea flour:
Chickpea flour has a variety of names including: besan, gram flour, cici flour, chana
flour and garbanzo bean flour. It’s gluten free and has its fair share of
vitamins and minerals which you can check out here http://www.livestrong.com/article/160151-chickpea-flour-facts/.
I buy mine at the bulk barn but I’m sure it would be available in the
international isle at most grocery stores.
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INGREDIENTS:
#1 2 cups chickpea flour
#2 enough water to make it the consistency of a pancake batter (sorry didn't really measure)
#3 3-4 table spoons of real maple syrup
#4 1 teaspoon cinnamon
#5 1/4 teaspoon sea salt
#6 coconut oil
WHAT TO DO:
#1 Pre heat a frying pan on medium heat, if you have cast iron pan that would work great.
#2 In a medium bowl mix together flour and water until there are no lumps.
#3 Add in the rest of the ingredients minus the coconut oil. (The batter will be a bit thin, this is okay)
#4 Add enough coconut oil to coat the bottom of the pan.
#5 Pour enough batter in the pan to make either small or large pancakes, whatever size makes you happy.
#6 when the top of the pancakes looks bubbly and dry, it's time to flip it over and cook for another minute.
#7 Repeat steps 4 -6 until batter is gone.
BLUEBERRY SAUCE!
INGREDIENTS:
#1 1/2 cup frozen blueberries
#2 1 tablespoon real maple syrup
#3 1 teaspoon arrowroot powder or corn starch
WHAT TO DO:
#1 Heat all ingredients in small pot until thickened.
BANANA CREAM!
INGREDIENTS:
#1 1 frozen banana, very ripe, peeled and chopped
#2 splash of almond milk
WHAT TO DO:
#1 Put frozen banana in food processor and process until creamy, add a splash of almond milk to help it along. That's it!
NOTES:
Athena loves these with just maple syrup. Feel free to top them with whatever you like!
