Cooking With Plants Recipe by Anja Cass

13 February 2015

Ingredients:

2/3 cups chickpea flour
1 ripe banana
1/2 cups of water (plus extra as needed if batter thickens up too much)

Blend all ingredients in a blender for about 1 minute.

Heat a non-stick frying pan or griddle over medium heat. Make sure to use a non-stick surface to avoid sticking without the need for oil.

Pour about 1/4 cup of the batter onto the heated pan, spreading it gently to form a circular shape.

Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface.

Flip the pancake with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown.

Remove the pancake from the pan and repeat the process with the remaining batter, adjusting the heat as needed.

Serve the oil-free chickpea flour banana pancakes warm and enjoy them as is or top them with your favorite toppings such as fresh fruit, maple syrup, or a dollop of dairy-free yogurt.

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