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Instructions:
To begin, zap the milk cup in the microwave for only a few seconds to get it to room temperature.
In doing this, the coconut oil will avoid solidifying when combined with the liquid components.
Mash the two ripe bananas in a large mixing basin, so they are pretty smooth.
Whisk together the coconut oil, vanilla bean, apple cider vinegar, maple syrup, and at room temperature milk.
When there are no big lumps, add the other ingredients and whisk through smooth.
In the cooking vessel to the low heat of the pancakes.
Measure out one-third of a cup (not to the brim) of batter and transfer it to the skillet.
Before flipping, let bubbles develop around the borders.
The pancakes are ready to flip when a spatula can be easily slipped underneath.
Give the pancakes a little more time to cook if they become stuck.
After all the batter is utilized, keep doing this.
Present the pancakes alongside granola, fruit, and nut butter.
Notes:
Don’t lick the batter, even though it may be quite tempting since chickpea flour tastes fresh. Even though eating chocolate at breakfast sounds sinful, these pancakes are quite healthy. They are naturally sweetened with maple syrup and ripe bananas.
Storage information:
Any leftovers for later use or put in the pantry for a few days.
Nutritional facts:
Calories: 213 kcal.
Fiber: 5 g.
Sodium: 307 mg.
Fat: 6 g.
Carbohydrates: 34 g.
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