Flourless Chickpea Pancakes - Made with Actual Chickpeas
These Flourless Peanut Butter Chickpea Pancakes make a great post workout or weekend morning breakfast. They're loaded with protein and peanut butter and topped with chocolate for extra goodness.
Servings: 10 pancakes
- 15 oz. chickpeas drained and rinsed
- 1/2 cup peanut butter
- 2 tsp baking soda
- Pinch of salt
- 2 eggs
- 1/3 cup + 2 tbsp milk of choice
- 1/2 tsp vanilla
- 1 tbsp maple syrup
Pour chickpeas into a strainer, then rinse them off completely; then, pour chickpeas into a blender.
Add the remaining ingredients into the blender and pulse for 30 seconds or until the batter is smooth.
Grease a griddle or skillet with coconut oil or nonstick spray and pour batter onto skillet. Once batter starts bubbling, use spatula and carefully flip pancake over. Once both sides are cooked, remove from heat. Continue process until batter is gone.
Top pancakes with extra peanut butter, fruit and/or chocolate chips.
Calories: 169kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 235mg | Fiber: 4g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg