Name: Chickpea Flour Pancakes with Berries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup chickpea flour; 1 cup egg whites; 0.33 cup non-fat Greek yogurt; 0.5 cup fresh blueberries; 1 tsp ground cinnamon; 0.25 tsp sea salt; 0.5 tsp baking powder; 1 tsp vanilla extract; 1 tsp coconut oil

Nutrition

Per serving

476 calories

Protein: 52g; 40% of calories
Carbs: 59g; 45% of calories
Fat: 9g; 15% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the chickpea flour, ground cinnamon, sea salt, and baking powder until well combined.
Add the egg whites and vanilla extract to the dry mixture, whisking vigorously until the batter is smooth and free of lumps.
Heat a large non-stick skillet over medium heat and add the coconut oil, swirling to coat the surface.
Pour the batter into the skillet to form three or four pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.
Cook for 3 to 4 minutes until small bubbles form on the edges, then flip carefully and cook for another 2 to 3 minutes until golden brown.
Plate the pancakes and top with a generous dollop of non-fat Greek yogurt for a creamy finish.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes