Besan flour has become my new best friend. Gluten free, high fibre and high protein it’s a versatile flour made from milling chickpeas.
Below is my new favourite recipe which combines my two loves, Besan flour and chocolate. This is the perfect recipe for a slow Sunday morning where you can truly slow down, and take all the time in the world to enjoy.
1/2 cup besan flour
1/3 cup of water
1/2 teaspoon baking
3 tbsp coconut sugar
1 heaped teaspoon of cacao powder
3/4 cup of blueberries
Combine everything except the blueberries in a bowl and mix until smooth.
When the mix is smooth fold in the blueberries
Melt coconut oil into a pan and spoon out 7 even amounts. When bubbles start to occur on the surface of each pancake flip them.
Serve with maple syrup or any topping you like! I have stewed berries for the mine in the photo.