Chickpea flour chocolate pancakes
- 100 g chickpea flour
- 40 g oat flour
- 65-70 g coconut sugar
- 50 g cacao powder
- 1.5 teaspoon baking powder
- 1 teaspoon gingerbread spices mix
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- approx. 150 ml rice milk
- 50 g dark chocolate
Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.
Add milk and melted coconut cream (melt in a pot over low heat), and mix until well combined. Adjust sweetness.
Pour the batter into small circles (1 heaped tablespoon for each pancake).
Cook on one side until the bottom is lightly browned, flip them over and cook briefly on the other side.
Drizzle with melted chocolate and top with blueberries.