CHICKPEA FLOUR PANCAKES/CREPES WITH BLUEBERRY SAUCE AND BANANA CREAM!

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. 

These pancakes are not fluffy and they're not as thin as crepes, they're kind of in between, this doesn't mean they're not yummy though!

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!