We recently acquired plenty of blueberries. The majority obviously went to the freezer, but the fresh ones should have been used within a few days. What “trouble”!
So, immediately I decided to add them to my breakfast as the perfect morning kick of vitamins and antioxidants. One of the great ways to do so are – yes, you guessed it – pancakes! And to make them truly healthy and nourishing, I choose an option with chickpea flour.
When you mix bananas, chickpea (besan) flour, coconut flour, homemade rice milk, cinnamon and blueberries, you can say with certainty that you just had a superfood meal. In case you are bothered with pancake baking (I hear you!), simply take the dough and pour it into the muffin tray.
I promise a truly stunning taste and soft texture which will wow your kids and family.
Gluten-free chickpea blueberry pancakes and muffins
Course: Desserts, BreakfastDifficulty: Easy4
servings15
minutes30
minutesEveryone who is avoiding gluten yet consuming superfoods will love these juicy pancakes. The best part is – they are even easier to make as muffins!
Ingredients
200 gr besan (chickpea) flour
100 gr coconut flour
1 flax egg
1 cup rice milk
2 overripe bananas
150 gr fresh or frozen blueberries
1 tsp ground cinnamon
1 tbsp olive oil, more for pancake cooking
1/2 tsp baking soda
Optional: a handful of chopped walnuts
Directions
- Place all the ingredients, apart from blueberries, into a blender. Pulse to get a thick batter.
- Check if you need to add more rice milk or water, in case the batter is too thick.
- Stir in the blueberries gently.
- Heat a tablespoon of olive oil in a big non-stick pan.
- Use a ladle to measure a pancake. Pour it onto the oil and cook for a few minutes.
- Flip the pancake and cook on the other side. It will remain very soft and juicy on the inside and golden crispy on the outside.
- If you decide to make as muffins:
- Preheat the oven to 200C.
- Pour the batter into the muffin cups and bake for around 20 mins, or until you see a golden crust forming.