Sweet Chickpea Pancakes with Blueberries and Maple Syrup
- 3 cups gram flour
- 1 tsp baking powder
- 2.5 cups almond milk
- 1 tbsp granulated xylitol
- Coconut oil spray
Combine gram flour, baking powder and xylitol in a bowl.
Slowly whisk the almond milk into the dry mixture until fully combined.
Allow the mixture to stand for 10 minutes to thicken.
Spray a few squirts of coconut oil spray into a frying pan and heat until steam starts to rise from the pan.
Add half a cup of the batter mixture to the pan and cook on a low heat for 3 minutes.
Flip over the pancake and cook for 1 more minute, until golden on both sides.
Continue until all the mixture has been used.
Serve immediately and top with blueberries (fresh or frozen) and a drizzle of pure Maple Syrup.