These are freezable! :)
Ingredients
  • ½ cup chickpea / besan flour
  • ½ cup cornmeal (finely-milled)
  • 1 cup unsweetened almond milk
  • 1 medium banana
  • 2 tsp baking powder
  • 2 tsp poppy seeds
  • squeeze of lemon (around 1 tbs)
  • optional: ½ tsp vanilla, ¼ tsp cinnamon
Directions
  1. Heat up a non-stick skillet to medium-high heat with a small amount of coconut oil.
  2. Blend all ingredients together, except for the poppy seeds - you can just stir those in.
  3. Once your skillet is heated, get out a ¼ measuring cup and use it to make your pancakes. Cook for a few minutes, until the edges start to turn toasty brown and bubbles form. Carefully flip over and cook for another minute. Transfer to a cooling rack if you are planning to freeze them and not eat them right away. Allow to fully cool before placing in an air-tight container and into the freezer. Remove however many you'd like the night before and place in the fridge. Pop them in the oven at 350F for about 8-10 minutes or whatever re-heating method you prefer.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/lemon-poppy-gluten-free-pancakes/