Sweet Chickpea Flour Pancakes with Quickie Raspberry Chia Jam

I almost thought about making my blog vacation all about chickpea flour.  I have been experimenting with it a lot more and this was a fun venture into sweet pancakes.

I was drawn to Gena’s recipe because they were protein pancakes without protein powder. While I am no stranger to savoury chickpea flour pancakes (aka besan chilla), I liked how these were more traditional. Here, chickpea flour is combined with cashew flour and soy milk for a heartier base.

They did not fluff up like regular pancakes, but were good for a lazy weekend breakfast. I topped them with a quickie raspberry chia jam for a summer twist. Forget boiling the fruit as in my blueberry vanilla chia jam. I simply defrosted some frozen raspberries in the microwave, added some chia seeds and waited a few minutes. The jam was a nice sweet contrast when rolled inside the pancakes.

I am sharing this with Dead Easy Desserts.

Sweet Chickpea Flour Pancakes
Adapted from Choosing Raw

1.5 tsp flax meal
2 tbsp warm water
1/3 cup chickpea flour
1/4 cup cashew flour/ground cashews
1 tbsp hemp protein powder
1/2 tsp baking powder
pinch of salt
1/2 cup + 2 tbsp soy milk
sweetener to taste, I added a few drops of vanilla stevia (completely necessary to counteract the hemp taste; you may need more sweetener if you substitute almond meal)

Quickie Raspberry Chia Jam, to serve (see below)

1. Begin by making your chia jam (see below).

2. In a small bowl, combine the flax meal with the water. Whisk together and set aside for 5 minutes.

3. In a medium bowl, combine the chickpea flour, cashews, hemp protein powder, baking powder and salt. Mix until combined. Make a well in the middle and add the soy milk and soaked flax seeds. Stir until combined, add sweetener to taste.

4. Place a non-stick skillet over medium heat. Once hot, add 2 tbsp worth of batter and spread it to make a 4″ pancake. Once it starts to bubble and the edges firm up, flip and cook until lightly browned. Remove from pan and place on a plate. Continue with the remainder of the batter.

5. Serve jam overtop pancakes.

Makes 8-10 pancakes, serves 1-2.

Quickie Raspberry Chia Jam

1/3 cup frozen raspberries
1 tbsp chia seeds
sweetener, to taste (I used a few drops of vanilla stevia)
1-2 tbsp water, if needed

1. Heat your frozen raspberries. I microwaved mine for a minute but feel free to use the stove top. Add chia seeds, mix and allow to swell for 5 minutes. Add sweetener to taste and thin with additional water if needed.

Serves 1-2.