I’ve been running low on certain flours I use in my pancakes (again…I’m always running out! ), but I had some gluten free rolled oats and a bit of chickpea flour, so I ground up the oats into a flour and added it with the chickpea flour…and I was seriously craving peanut butter and strawberry jam, but had nothing to put it on, so I added it into these pancakes! Since I had limited ingredients, I made a small batch – 6 pancakes, so feel free to make more!

These pancakes turned out quite thin, about half-way between a crepe and a pancake. The last pancake recipe I posted on there is quite thicker, so you may like those more but these were super tasty too. :D

Ingredients

• 1 “Flax Egg” (1 tbs ground flax, 2 tbs water)
• ¼ cup chickpea flour 
• ½ oat flour 
• 1 tsp baking powder 
• ½ tsp baking soda 
• few shakes of cinnamon 
• pinch sea salt 
• ½ tbs strawberry jam (no artificial sweetener or added sugar if you have it) 
• ½ tbs natural peanut butter 
• ½ tsp pure vanilla extract 
• ½ cup unsweetened almond milk 
• 1 tbs agave / maple syrup / coconut nectar 
• small ripe banana, mashed 
• ½-1 tbs whole rolled oats, optional (make sure to get certified gluten free oats if you have a gluten intolerance and/or want to make sure there is absolutely no gluten in the oats) 
• ½ tbs cacao nibs, optional 
• 1 tbs raisins, optional 
• coconut oil, for frying pan, if needed

Directions

1. Get out a small cup or bowl and add the 1 tbs of ground flax with the 2 tbs of water and mix. Set aside for a few minutes. 
2. Get out a large bowl and add in the chickpea flour, oat flour, baking powder, baking soda, cinnamon and sea salt and mix together. 
3. Next add in the wet ingredients – the jam, peanut butter, vanilla extract, almond milk, agave/maple syrup and banana. Add in the flax egg. Mix everything together very well. Add in any of the optional ingredients you wish. 
4. I added the mixture to my magic bullet and pulsed it a few times to make sure the banana was blended nicely (I did this before I added in the cacao nibs, raisins, whole oats…). Allow mixture to sit for a few minutes while you heat up a skillet to medium-high heat. I added about ¼-1/2 tbs coconut oil. 
5. Once the pan is heated, get out a ¼ measuring cup and pour into the pan. I could fit three pancakes at a time. Cook for a few minutes until little bubbles start forming on top and the edges look a bit crispy. They should be easy to flip. Cook the second side for about half the time. I transfer the first three pancakes to a wire cooling rack since I usually make a bunch in the evening and freeze them for future breakfasts. This made 6 small-medium pancakes. If you want a larger batch, double/triple the recipe.

I post pancake recipes quite often on the Flaming Vegan - I just find them very fun to make (when they work and are easy to flip!) and are a good thing to freeze so a quick breakfast is always ready for you. :)

--Clare