Chickpea Flour Pancakes Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 24 mins
1 cup chickpea flour
1 tsp baking powder
3/4 cup almond milk, or any other plantbased milk of choice
1.5 tbsp maple syrup
1 tsp apple cider vinegar
1Start by adding the chickpea flour and baking powder to a mixing bowl. Whisk them together well, and then add the almond milk (or any other plantbased milk of your choice), maple syrup and the apple cider vinegar, whisking one again.
2Then, transfer the batter to a non-stick frying pan, using around 2 tbsp per pancake. If you don't have a good non-stick frying pan, you might have to use a little bit of oil or cooking spray. Cook for 2 minutes, then flip and cook for a minute more. Serve immediately with toppings such as maple syrup, fruit, vegan yoghurt and peanut butter.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.