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ecoLife Organic Chickpea Peanut Butter Pancakes
  1. Sort, rinse and drain the chickpeas, then cook for 75-90 minutes or until desired tenderness (they can be very tender for the pancakes). Set aside. You can do this up to one day ahead of time.
  2. Place chickpeas in a food processor or high-powered blender and pulse until mashed; set aside. Combine peanut butter, baking soda and salt together in a bowl; add chickpeas and mix together with a whisk. In a separate bowl, combine eggs, milk, vanilla and syrup.
  3. Fold wet ingredients into dry and stir until everything is mixed together.
  4. Grease a skillet over medium heat with coconut oil or nonstick spray and pour batter onto skillet, ½ a cup at a time. Once batter starts bubbling, use spatula and carefully flip pancake over. Once both sides are cooked, remove from heat. Continue process until batter is gone. Optional: serve with melted chocolate and extra maple syrup and bananas.
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