Hope everyone had a great Canada Day! Nothing quite like a short week in the summer…

We’ve got a great recipe today from guest poster and friend of Yard Athletics, Ashley Hildebrand. Not your standard bisquick pancakes; these substitute standard wheat flour for chickpea flour, making for a deeper flavor, more protein, and a gluten free alternative to the usual. They also omit dairy in favor of your preferred nut “mylk”, so those with lactose sensitivity – fear not!

Enjoy…

By Ashley Hildebrand – July 6th, 2018

Chickpea Flour Banana Pancakes

V/GF/Grain Free, 70g Carbs, 9g Fat, 15g Protein per serving

Makes 4 Pancakes / 2 big servings

INGREDIENTS

• 1 Cup Chickpea Flour
• 1 Cup Nut Mylk
• 1 Egg OR Flax Egg (2tbsp + 2tbsp water)
• 1 banana, mashed
• 2 tbsp Arrowroot Powder
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• Oil of choice for frying

Place all the ingredients in a bowl or blender and mix.

Melt the oil in a pan on medium heat, and scoop the batter onto the pan in desired pancake size. Cook until bubbles form around the edges and the pancakes are golden. Flip over and cook on the other side for 1-2 minutes.

Serve with your favorite toppings! (recommended: casher butter & strawberries for a boujie PB&J).

The post RECIPE – Chickpea Flour Banana Pancakes from Ashley Hildebrand appeared first on Yard Athletics.