Prep Time: 10 min
Cook Time: 18 min
Servings: 6 pancakes 

Ingredients:

• • 1 cup of chickpea flour
• • 2 tablespoons coconut sugar
  
• 1 teaspoon baking powder
  
• ¼ teaspoon sea salt
• • 1 teaspoon cinnamon
• 1 egg
  
• ¾ cup coconut milk
• ⅓ cup unsweetened apple sauce
• 1 teaspoon vanilla extract
• Coconut oil spray – for the pan 
  

Optional Toppings:

• Maple syrup
  
• Sliced bananas
  
• Chopped pistachios
• Shredded coconut 
  

Direction: 

1. In a large mixing bowl mix together the chickpea flour, coconut sugar, baking powder, salt and cinnamon.
   
2. In a medium bowl, beat the egg and mix in the coconut milk, applesauce and vanilla extract. 
   
3. Combine the egg mixture into the chickpea flour mixture.
   
4. Heat a non-stick frying pan over medium-low heat.
   
5. Spray the pan with coconut oil; pour about ¼ of a cup of the batter in the middle of the pan. 
   
6. Cook the first side for about 1-2 minutes until it starts bubbling and as soon as it looks firm flip it to the second side. Lower the heat and cook for another 1 minute. 
   
7. Repeat steps #5 & #6 until the batter is finished. You could even use 2 pans at the same time to speed up the process. 
   
8. Serve hot with maple syrup, sliced bananas, pistachios and shredded coconut.