Who says you have to be a true, hard-core vegan to enjoy vegan foods? I’ve slowly cut out all dairy except for a little goat cheese here and there, and have stopped using most gluten flours and I am not gluten sensitive. Why you may ask? It just feels better! And, quite frankly, I believe it tastes better, too.
Chickpea flour, almond meal, cinnamon, raw honey, almond milk and berries make this a pancake breakfast favorite. The chickpea flour and almond meal give the pancakes a rich, creamy texture. To balance out the nut flavor, I added a little raw honey and cinnamon and added the sweetness of fresh berries. For the goat cheese lovers, this could be made into a healthier cheese blintze by serving with warm goat cheese.
Try it… you just may be more vegan than you think!
Nutrients Per Serving:
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Vegan Pancakes with Berries
To balance out the nut flavor, I added a little raw honey and cinnamon and added the sweetness of fresh berries. For the goat cheese lovers, this could be made into a healthier cheese blintze by serving with warm goat cheese.
- 1 cup chickpea flour
- 1/4 cup almond meal
- 1 tablespoon raw honey
- 1 1/4 cups almond milk
- 1/8 teaspoon cinnamon
- 1 egg replacer
- 1/4 cup grapeseed oil
- 1/4 cup plus 1 tablespoon fresh mixed berries of blueberries and raspberries (or your favorites)
- All-natural fruit puree, as desired
- Grass-fed butter, as needed
- organic maple syrup, as needed
- In a medium mixing bowl, mix together chickpea flour, almond meal, and honey.
- In a separate bowl, whisk together almond milk substitute, cinnamon, egg replacer, and grapeseed oil.
- Add egg mixture to dry mixture and stir until just combined; do not over-mix.
- Stir in berries until just combined.
- Spray a non-stick saute pan with cooking spray and heat over medium heat.
- Use a 1/4 cup measure to drop batter onto heated saute pan.
- Cook until edges are dry and top is bubbly.
- Turn and cook about 15 seconds longer.
- NOTE: For thinner pancakes, add a little water to the batter.
- Serve with a fruit puree such as strawberry or apricot or a little grass fed butter and maple syrup.