4-Ingredient Vegan Chickpea Flour Pancakes

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1. 1Step 1: In a mixing bowl, whisk the chickpea flour, baking powder, and sugar until well combined and no lumps show.
2. 2Step 2: Whisk in the unsweetened almond milk until smooth. Chickpea flour makes lumps easily, so whisk vigorously until no more lumps remain. A few lumps are okay, but fewer lumps taste better. You can also blend the batter in a blender for an ultra-smooth texture.
3. 3Step 3: Warm a non-stick crepe pan or non-stick pancake griddle over medium heat. Slightly grease the pan with about 1/2 teaspoon of vegetable oil. Rub an oiled piece of absorbent paper on the pan to avoid too much oil, as too much oil will fry the pancakes.
4. 4Step 4: Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
5. 5Step 5: Cook for 2-3 minutes on one side, or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
6. 6Step 6: Slide a spatula under the pancake and flip it over. Cook for 1 more minute on the other side, or until the center is set and the pancake is fluffy.
7. 7Step 7: Cool on a rack and repeat until no more batter is left. You should be able to make 8 medium-sized pancakes from this batter.
8. 8Step 8: Serve immediately with maple syrup, banana slices, and fresh blueberries.