These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.
Ingredients 🌱1 cup soy milk 🌱1 tbsp apple cider vinegar 🌱1/2 cup apple sauce 🌱2/3 cup chickpea flour, sifted 🌱2/3 cup oat flour or more for even thicker batter and pancakes 🌱1 tbsp baking powder 🌱1/4 cup poppy seeds
Mix the milk and vinegar and allow to rest for 5-10 minutes.
Add the rest, mix well and rest for another 10-15 minutes to thicken.
I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
Don’t forget your favorite syrup. I used molasses. Enjoy!
They’re sweet, delicious, gluten free and easy to make. You basically need only 3 ingredients: flour, fat and sugar and no raising agent. That’s what shortbread cookies are, a simple dough that doesn’t develop the gluten, so they’re perfect for gluten free flours. And who doesn’t like that biscuit texture?
🥥2 cups oat flour 🥥1/2 cup raw sugar 🥥1/2 cup coconut butter, warmed up 🥥1/2 cup + 1 tbsp coconut cream (the thick part from canned full fat coconut milk) 🥥1/2 tsp salt
🥥1/2 cup coconut butter or cream to decorate (optional)
They go well with tea, coffee or on top of an oatmeal bowl is my preferred way.
Preheat the oven at 160°C / 325°F.
Mix the dry ingredients into a bowl. Fold in the rest with your hands. The texture should be crumbly, but the dough should clump when pressed together.
Spread the dough in batches on top of parchment paper switching between pressing with your hands and using an oiled rolling pin.
Regularly fix and patch the edges by pressing them until you get the desired even thickness (under 1cm or 1/2in). Cut the cookies.
Bake for 15 minutes and turn the tray halfway in.
Decorate with coconut butter/cream or icing sugar. They are delicious plain too.
Enjoy with coffee, tea or on top of an oatmeal bowl.
*You can replace the coconut butter and cream with another butter, but you might need more or less depending on how runny it is. Experiment.
*The dough is delicious raw and it can be used as base for raw homemade muesli bars or energy balls.
*They can last a long time in a paper towel lined container in the cupboard. I’ve had some sitting for a month and they were still good, but the longer they sit, the softer they become. I’ve stored this batch in the fridge for a week.
Makes 2 servings, 3-4 pancakes each at around 15g of protein.
What is it about Sundays that it makes you crave pancakes? I decided to make these thick, nutritious and filling blueberry pancakes last Sunday, the perfect treat after my run.
Ingredients:
1 cup / 80g chickpea flour
1.5 cup / 120g oat flour
1 cup soy milk
1 ripe banana
2 tbsps flax meal
1/2 tsp backing soda
1 tbsp apple cider vinegar
1/2 tsp backing powder
1 tsp cinnamon
1/4 tsp salt
100g / 3oz blueberries
If lazy, put everything in a blender, starting with the liquids and banana, but folding in the blueberries in a bowl later. Otherwise:
In a small bowl, add the backing soda, apple cider vinegar and soy milk in that order and set aside.
In another bowl, add all the dry ingredients and mix well.
Mash the banana and add it to the dry ingredients together with the liquids. Mix well.
Fold in the blueberries.
Heat a pan on medium heat and add 3-4 spoonfuls , quickly spreading the mixture out in a round shape.
Flip the pancake as soon as some bubbles appear because it will brown quickly.
After about 60 seconds, take the pancake out and cover with a kitchen towel until all are done.
Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.
