Vegan chickpea pancakes with blueberries

Ingredients

For 1 serving

• Chickpea flour30 g
• Vital wheat gluten15 g
• Banana30 g
• Blueberries60 g
• Rice milk60 ml
• Baking powder3 g
• Sunflower oil2 g
• Stevia2 g

Contains: gluten,

In season: June – September

Method

1. Mash the banana with a fork to a smooth purée and mix it with the rice drink.
2. Add the chickpea flour, gluten, baking powder and stevia and stir just until no dry flour remains: overmixed, the batter turns rubbery because of the gluten.
3. Rinse the blueberries and fold half of them into the batter.
4. Heat a non-stick pan over medium heat, grease it with the oil and spoon in the batter as 3 small pancakes; cook for 2 minutes, until bubbles appear on top, then flip and cook for another 2 minutes, until golden and cooked through.
5. Serve the pancakes with the remaining blueberries.