Chickpea Strawberry Pancakes

The Art of Perfect Pancakes: Mastering the Fluffy Breakfast Delight

WHAT YOU'LL NEED:

• 1 cup Chickpea Flour

• 1 1/4 tsp Baking Powder

• 1 tsp Baking Soda

• 1 1/4 cups Soy Milk (Replace with milk of your choice)

• 1 tsp Vanilla Extract

• 1 Flax Egg (See notes)

• 1 serving Vegan Vanilla Protein Powder

• 1 tbsp Avocado Oil

• 1 1/2 cups Unsweetened Coconut Yogurt (Divided-topping)

• 2 tbsp Maple Syrup (Topping - Optional)

• 1 1/2 cups Strawberries (Diced-topping)

LET'S GET COOKING:

1. Add the chickpea flour, baking powder, baking soda, milk, vanilla extract, flax egg, and vanilla vegan protein powder to a medium-sized bowl and whisk until everything is combined into a smooth batter. 

2. Over medium-high heat, add a drizzle of avocado oil to a large fry pan, and using 1/4 cup, measure out individual pancakes into the pan. 

3. Cook until bubbles form on the top of the pancake, then flip and cook until the other side is golden brown and the pancake is cooked through (approximately 2-3 minutes per side). 

4. Turn the heat to medium and repeat the process until all of the batter has been cooked into pancakes. Using a 1/4 cup as a measure should give you 12 pancakes. 

5. To serve, top with unsweetened coconut yogurt, strawberries and maple syrup (optional). 

PRO TIPS:

• Flax Egg: Mix 1 tablespoon of ground flax seed with 2 1/2 tablespoons of water in a small bowl. Allow to thicken (about 5 minutes) before adding it to your recipe. 

• Serving Size: Using 1/4 cup to measure will give 4 pancakes per serving. 

Aim for 30 different plant-based foods each week for gut nourishment and diversity.