From Heather: These fluffy pancakes are delicious topped with classic maple syrup, but try taking them to the next level (adding antioxidants and rich flavor) with a blueberry compote.
½ cup chickpea flour (aka garbanzo flour)
½ cup brown rice flour
½ cup almond flour
1¼ teaspoons baking powder
¼ teaspoon sea salt
Pinch ground cinnamon
1 ripe banana
1 cup water
1 tablespoon maple syrup
1 tablespoon almond butter
1 teaspoon vanilla extract
- In a large bowl, whisk together all dry ingredients. Set aside.
- Mash banana into a smooth paste, then whisk or blend together all wet ingredients until ultra-smooth. Pour wet ingredients into dry and whisk together.
- Heat a skillet to medium-high and then add a dollop of oil. Using a ladle, pour batter into the hot pan. When the edges of the pancakes start to dry and the tops have bubbles, flip. Cook other side for 2–3 minutes and serve warm.