I’ve been running low on certain flours I use in my pancakes (again…I’m always running out! :P), but I had some gluten free rolled oats and a bit of chickpea flour, so I ground up the oats into a flour and added it with the chickpea flour…and I was seriously craving peanut butter and strawberry jam, but had nothing to put it on, so I added it into these pancakes! Since I had limited ingredients, I made a small batch – 6 pancakes, so feel free to make more!
- 1 “Flax Egg” (1 tbs ground flax, 2 tbs water)
- ¼ cup chickpea flour
- ½ oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- few shakes of cinnamon
- pinch sea salt
- ½ tbs strawberry jam (no artificial sweetener or added sugar if you have it)
- ½ tbs natural peanut butter
- ½ tsp pure vanilla extract
- ½ cup unsweetened almond milk
- 1 tbs agave / maple syrup / coconut nectar
- small banana, mashed
- ½-1 tbs whole rolled oats, optional (make sure to get certified gluten free oats if you have a gluten intolerance and/or want to make sure there is absolutely no gluten in the oats)
- ½ tbs cacao nibs, optional
- 1 tbs raisins, optional
- coconut oil, for frying pan, if needed
- Get out a small cup or bowl and add the 1 tbs of ground flax with the 2 tbs of water and mix. Set aside for a few minutes.
- Get out a large bowl and add in the chickpea flour, oat flour, baking powder, baking soda, cinnamon and sea salt and mix together.
- Next add in the wet ingredients – the jam, peanut butter, vanilla extract, almond milk, agave/maple syrup and banana. Add in the flax egg. Mix everything together very well. Add in any of the optional ingredients you wish. I added the mixture to my magic bullet and pulsed it a few times to make sure the banana was blended nicely (I did this before I added in the cacao nibs, raisins, whole oats…).
- Allow mixture to sit for a few minutes while you heat up a skillet to medium-high heat. I added about ¼-1/2 tbs coconut oil.
- Once the pan is heated, get out a ¼ measuring cup and pour into the pan. I could fit three pancakes at a time. Cook for a few minutes until little bubbles start forming on top and the edges look a bit crispy. They should be easy to flip. Cook the second side for about half the time. I transfer the first three pancakes to a wire cooling rack since I usually make a bunch in the evening and freeze them for future breakfasts.
- This made 6 small-medium pancakes. If you want a larger batch, double/triple the recipe.