Making banana pancakes

Banana chickpea pancakes

Banana pancakes with raw cacao and almond sauce, topped with strawberries

Makes 8 little pancakes

  • 1 egg
  • 1 over ripe banana
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (or other sweetener)
  1. Blend the banana and egg well then add all the rest. Leave in the fridge overnight ideally.
  2. The mixture should be quite thick and goopy. Spoon onto a pan in circles of 8-10cm in diameter and cook until golden.

Serving suggestion:  They’re great plain but are even better served with honey drizzled over the top and some fresh chopped fruit.

Or for super decadance you can make a chocolate almond sauce to pour over!  Melt raw cacao in a double boiler with a little bit of honey/ agave and add in finely chopped almonds.

Alain approved


One response to this post.

  1. […] chickpea flour banana pancakes are just as good for rainy mornings indoors as sunny mornings outside… Try these with fresh […]


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