1000 Pancakes! REAL Pancake Cereal Recipe

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).

In a large bowl, add 140 grams of chickpea flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/8 teaspoon of salt. Whisk until evenly distributed.

In a separate bowl, break 1 large egg and beat it with a whisk. Add 2 tablespoons of melted butter and whisk until combined.

Add 1/4 cup of milk and 1/4 cup of maple syrup to the egg mixture and whisk together.

Add 3/4 cup of plain yogurt to the wet ingredients and whisk until combined.

Pour the wet ingredients into the bowl with the dry ingredients and stir until there are no lumps or flour left.

Line a baking sheet with parchment paper, ensuring it lays flat. Alternatively, use a silicone mat.

Transfer the batter into a squeeze bottle for easy dispensing.

Squeeze the batter onto the baking sheet in small pancake shapes, leaving space between each one.

Bake in the oven until the pancakes start to brown around the edges, which takes a little over 13 minutes.

If the pancakes are browning unevenly, turn the pan around when they are about 3/4 of the way done.

Remove the pancakes from the oven and let them cool on a cooling rack.

Carefully slide the parchment paper off the baking sheet to reuse it for the next batch.

Let the pancakes cool on the counter until they are nice and crisp, which will allow you to flake them off the parchment paper.

Equipment Needed

Spice Level:

Dietary

Allergens