High Protein Chickpea Pancakes That Actually Keep You Full

Add 1 cup of chickpea flour to a bowl.

Add baking powder to the chickpea flour.

Add coconut sugar to the mixture.

Whisk the dry ingredients together until combined.

Slowly add almond milk while whisking until combined.

Optionally, add vanilla extract and whisk again.

If the batter is too thick, add a little more almond milk and stir.

Heat a non-stick pan and lightly grease it.

Pour the batter into the pan using a ladle or measuring scoop.

Cook for 2 to 3 minutes until bubbles form on top and edges are firm.

Flip the pancake using a flexible spatula, coaxing it out gently if it sticks.

Cook for another 2 minutes on the other side.

Repeat the process with the remaining batter.

Equipment Needed

Spice Level:

Dietary