Cinnamon chickpea flour and banana pancakes

Ingredients

For 1 serving

• Chickpea flour50 g
• Banana1
• Soy milk80 ml
• Baking powder3 g
• Cinnamonto taste
• Sunflower oil1 teaspoon
• Soy yogurt80 g

Contains: soy,

Method

1. Peel the banana: mash half of it to a purée with a fork and slice the other half into rounds.
2. In a bowl mix the mashed banana with the chickpea flour, soy drink, baking powder and a pinch of cinnamon until the batter is smooth; leave it to rest for 5 minutes.
3. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; spoon in a tablespoon of batter for each pancake, keeping them small because chickpea batter is delicate to flip.
4. Cook for 2–3 minutes per side, until golden and firm when pressed in the middle.
5. Serve with the soy yoghurt and the banana rounds.