Healthy dinners to kickstart your weight loss
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There's nothing more indulgent than digging into a plate of mini-pancakes for breakfast on Saturday morning. But your typical mini-pancakes aren't usually healthy. That's because they're made with refined flour. They're often not very filling either. These Vegan Mini Pancakes are not your ordinary mini pancakes. That's because they're made with chickpea flour. So these mini-pancakes contain a ton of plant-based protein and fiber, so you feel full after eating them. These mini pancakes are also rich in folate, which you need to make your DNA.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Serves
2 persons
Ingredients
- 1 cup Chickpea Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Coconut Sugar
- 1/2 teaspoon Cinnamon
- 1 cup Unsweetened Soy Milk
- 1 teaspoon Vanilla Extract
- Olive oil cooking spray Or Olive Oil for greasing
Instructions
Add chickpea flour, baking powder, coconut sugar, and cinnamon to a mixing bowl. Using a stainless steel whisk, whisk well.
Add soy milk and vanilla extract, whisking well until lumps disappear. Let batter rest for 5 minutes.
Warm a non-stick pancake griddle or frying pan under medium heat. Once the griddle is hot, coat the griddle or frying pan with olive oil cooking spray or lightly grease with a paper towel soaked with olive oil.
Once the oil is hot, spoon one-quarter cup of the pancake batter.
Cook for 3 to 5 minutes or until golden brown and bubbles appear in the center, then flip over using a spatula. Cook for 30 seconds to one minute until pancake cooks through. Repeat with the remaining batter.
Serve with maple syrup, berries, and/or cherries.
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