Beauty. Travel. Wellness

Coconut and Chickpea Flour Pancakes

There’s no better way to celebrate a weekend, holiday or day off than with a big stack of pancakes topped with fresh fruit. Given how relatively easy they are to make I love whipping up different recipes and experimenting with ingredients as it happened in this case, we are up in the middle of nowhere, Manitoba and I do not have my usual kitchen pantry handy. Before heading up here we stopped by a Bulk Barn in Winnipeg where I picked up a few things to have handy while up here as we tend to cook most of our meals ourselves when we travel.

Being in a small town can be challenging when it comes to eating clean but not having access to all the health food I am used to forced me to get creative and this time I came up with a new favourite pancake recipe we devoured after our morning workout before heading out for a hike. 

These pancakes are sweetened with bananas, packed with protein and fiber make for a great power breakfast or snack (if there are any left overs). We substituted maple syrup with ripe bananas and berries and used coconut milk instead of my usual coconut whip. 



Coconut and Chickpea Flour Pancakes


Recipe Notes

  1. Mix dry ingredients in a bowl
  2. Mash bananas, beat eggs adding them to the flour mix along with all the other ingredients.
  3. Add water or a nut milk gradually to the pix until you get a pancake batter consistency.
  4. Allow mixture to sit for a few minutes. You might notice the batter will thicken up as the flours and flax soak in the liquid so feel free to add more milk/water until you get the right consistency.
  5. Brush or spray coconut oil into pan and and cook the pancakes as usual. 

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