Chick pea and banana pancakes with peanut butter spread. Try these banana buckwheat pancakes slathered with peanut butter and a drizzle of honey or syrup on top. Or spread two pancakes with peanut butter, add a smear of honey and a layer of banana slices to one of them, then top with the other pancake, peanut butter side down. Wrap 'em up and pack them for lunches or picnics.
I have always ever since I was little spread my pancakes and french toast with peanut butter before. These Flourless Peanut Butter Chickpea Pancakes make a wonderful post workout or weekend morning breakfast. They contain tons of protein thanks to the chickpeas and peanut butter and they taste delicious! You can cook Chick pea and banana pancakes with peanut butter spread using 18 ingredients and 15 steps. Here is how you cook that.
Ingredients of Chick pea and banana pancakes with peanut butter spread
- You need of For pancakes:.
- You need 1 cup of chickpeas.
- Prepare 1 of egg.
- Prepare 5-6 of green cardamom.
- It’s 1/3 tsp of baking sode.
- It’s 3/4 tsp of baking powder.
- It’s 7-8 of bananas.
- It’s of Salt and water as required.
- It’s of For Peanut Butter.
- Prepare 3/4 cup of peanuts.
- It’s 1 tbsp of ghee.
- Prepare 1 tbsp of (or as required) honey.
- Prepare Pinches of salt and cinnamon powder.
- It’s of To garnish:.
- It’s 1 of banana.
- Prepare 1 cube of butter.
- It’s 1/2 tsp of chocolate chips.
- Prepare 1 tbsp of homemade peanut butter(recipe below).
If you're a peanut butter lover, you'll love these pancakes! These soft and fluffy melt in mouth Chickpea Flour Peanut Butter Protein Pancakes are made with all the nutritious ingredients. The combination of gluten free chickpea flour, along with fresh ground peanut butter and sweetened with pure maple syrup and a banana is one of my favorite breakfast. These chickpea flour pancakes aren't overly sweet, but I did this on purpose because personally, I always serve my pancakes with a generous drizzle of maple syrup, peanut butter and fruit, which all add sweetness and flavour.
Chick pea and banana pancakes with peanut butter spread step by step
- Soak a cup of chickpeas for 5-6 hours or over-night.
- In a grinder, grind cardamom and chick peas together..
- Add little water and salt, and grind it till it forms fine and thick consistency of paste..
- Add baking powder and baking soda, mix well and rest the batter for 1 hour..
- Meanwhile, roast the peanuts and let it cool down for few minutes..
- Peel off the nuts. Keep a palm full of nuts aside..
- Grind peanuts into a fine powder. Add salt and cinnamon powder and mix it well..
- Add ghee and honey. Grind again till it mix well..
- Then add the remaining a handful of peanuts and grind it only for 5 seconds. The small bits of those peanuts makes crunchy peanut butter.. take it out in a bowl, and the peanut butter is ready to serve.
- Now Peel off the bananas and mash it well with fork..
- Mix banana and egg in a chick pea paste and make a semi-thick batter.
- Heat a pan, spread the batter over it and pour in little melted butter around..
- Flip it over and fry either side of a pancake too..
- Once it's done, take it out of pan and spread enough amount of peanut butter over it..
- Layer pancakes one above another, with a layers of peanut butter and banana in between. Garnish it with length-wise banana slices, butter, homemade peanut butter and chocolate chips.. Serve hot..
Other toppings I love are nuts and seeds, granola and coconut yoghurt. Our vegan banana "butter" is creamy, naturally sweet, and healthy. No cholesterol here and no added oils or fat! You can spread it on toast, pancakes, muffins, or waffles, as we did this morning when we took this picture. It is so simple, I almost feel funny calling this a recipe.
