As a food blogger, I take a lot of photos of my meals.
Yep, I’m one of those annoying instagram users delaying the enjoyment of everyone’s first bite until things are properly documented. For the most part, the only people who actually care about my obsessive food photography are my fellow vegan followers. They enable my addiction with immediate likes and kind comments. Occasionally, however, a food photo catches the attention of more than just the usual suspects. For whatever reason, my brunch this weekend was one of them. After posting what I thought were some rather rough looking shots of my gluten-free creation, I received more than one requests for the recipe.
So, without further ado, here is my creation. Packed with protein thanks to garbanzo beans & a few spoonfuls of peanut butter, this batter comes out quite thick. I had no problem spreading it onto the pan, but if the thickness bothers you, just add a few more shots of coconut milk to thin things out. This recipe makes 5-6 medium-sized, ultra-filling pancakes that were plenty for two and then some. Don’t let their size fool you.
1 c garbanzo bean flour
1/4 c brown rice flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
1/3 c maple syrup
1/3 c So Delicious coconut milk
1/3 c unsweetened applesauce
1/4 c coconut oil, melted
1 tsp vanilla extract
1-2 large bananas, mashed
1-2 tbsp peanut butter, creamy
1/2 c Enjoy Life chocolate chunks [or your favorite vegan chocolate chips]
In a large bowl, whisk together flours, baking soda, baking powder, salt & xanthan gum.
In a smaller bowl, stir together mashed banana, maple syrup, coconut milk, applesauce, coconut oil, vanilla, & peanut butter.
Add the wet ingredients to the dry ingredient bowl & stir until combined.
Fold in chocolate chips.
Make pancakes. Enjoy.