1 tbs chickpea flour, 2 tbs water (whisk together for chickpea egg)
1 cup of coconut milk (or any of your choice)
1 cup of teff flour
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
1 tsp of coconut oil for the pan
1. Place chickpea egg and milk in a bowl and whisk lightly. Slowly whisk in the flour, cinnamon and a pinch of sea salt. Leave mixture to rest for 30 minutes. Strain off any lumps.
2. Add coconut oil to pan. Add enough oil to cover base of pan. Cook pancakes for 2-3 mins on either side, until golden brown.
3. Serve up with greek yoghurt and fresh berries, and enjoy.