Over the holidays, I stayed at my mom’s house and got to visit with my older brother, whom I haven’t seen in years. Little did I know, he loves to cook and has some culinary skills up is sleeve. We ended up having a sauce-off (we each made our own dipping sauce with just the ingredients we could find in my mom’s kitchen…so fun!), I got to share a bunch of my desserts with him and he even make me breakfast!
He originally wanted to make me his 3-ingredient banana pancakes that he makes for himself all the time, but one of the ingredients was eggs, which is a no-go for me. So, he was going to go the flax-egg route, but I insisted that he tried it with chickpea flour, knowing that chickpea flour makes a great egg replica.
They turned out so deliciously well. I was truly inspired! I made them almost as soon as I got home to perfect the recipe and measurements so I could make them all the time!
They’re made out of just 3 ingredients, one of them being water, and are protein-packed thanks to the chickpea flour! They have a yummy banana flavor (I’ve always loved banana pancakes!) and are wonderfully sweet.
My favorite topping for these pancakes is my Lavender Blueberry Jam, which only takes 5 ingredients and just 15 minutes to make! The jam has all the wonderful, yummy things we love about blueberry jam, but it also has an extra special touch of lavender to really make it shine! It’s deliciously fruity, not too sweet and light on the tummy.
I hope you enjoy this meal as much as i do! If you do, I’d love to know! Tag @bunnysbite and #bunnysbite on your photo and make my day. (:
3-Ingredient Banana Pancakes (V/GF)
Ingredients
- 3/4 cup chickpea (garbanzo) flour
- 1 cup water
- 2 ripe medium bananas mashed
Instructions
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Whisk together chickpea flour and water until combined, then stir in the mashed bananas. Mix until smooth (there may be lumps, that’s okay!).
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Heat a large skillet over medium heat, and coat with cooking spray or oil. Pour 1/4 cups worth of batter onto the skillet, and cook until bubbles appear on the surface of the pancake. Flip with a spatula, and cook until browned on the other side. Be patient! I usually let these cook for 4-5 minutes on each side.
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Serve warm and enjoy!
Blueberry Lavender Jam (V/GF)
Ingredients
- 2 cups fresh organic blueberries
- 2 tbsp pure maple syrup
- 2 tbsp lemon juice
- 2 tbsp chia seeds
- 1/2 cup lavender extract
Instructions
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Coat the fruit with maple syrup and lemon juice.
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Transfer fruit to a pot or saucepan over medium/low heat. Cool until fruit turns soft and starts bubbling, about 5 minutes.
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Reduce heat slightly and lightly smash fruit with a fork.
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Add chia seeds and stir until combined.
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Bring heat back to med/low and let bubble until jam thickens, about 5-10 minutes. Make sure to stir every once in awhile to avoid burning!
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Remove from heat and stir in the lavender extract.
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Let cool for 10 minutes before transferring to jars.
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Enjoy!! Store in fridge up to 2 weeks.
Need more breakfast ideas? Check out my Chickpea Eggs Florentine, Mocha Quinoa Breakfast Bowl, Pumpkin Waffles and my Tofu Scramble!
