It’s not Sunday if you don’t have a can of chickpeas in one hand and a whisk in the other.
- 1/2 cup water from a tin of chickpeas aka aquafaba
- 1 cup flour
- 1 cup Iswari Buddha's Awakening Chocolate Hit look at 'Top Tip' below for alternatives
- 1 tsp baking powder
- 2 ripe bananas
- 1/2 tsp cinnamon
- 1/2 cup coconut flakes for the coconut bacon
- 1 tbsp maple syrup for the coconut bacon
- 2 tbsp soy sauce for the coconut bacon
- 1/2 tsp liquid smoke for the coconut bacon
- 1/2 tsp smoked paprika for the coconut bacon
- 1 tbsp apple cider vinegar for the coconut bacon
First whip up the aquafaba! Pour 1/2 cup of bean-tin water into a bowl and use an electric whisk to whip it for 6 minutes until frothy and bubbly. Set aside.
In a big bowl mix together the flour, baking powder and cinnamon. (a link to the Isawri mix I used).
Pop the bananas into a blender cup and add 1/2 cup of the whipped aquafaba (you’ll have some leftover, stick in the fridge for fun future recipes). Blend together until smooth.
Add the wet to the dry ingredients and fold together. Set aside for five minutes.
Heat up a non-stick pancake pan, I got mine in Ikea for about £10, until very hot.
The pancake batter should be lovely and bubbly now.
Use a soup spoon to ladle the pancake batter onto the pan. It’ll be a thick batter so you need to use the back of the spoon to spread it out into a circle on the pan.
Leave to cook for 30 seconds then quickly flip to the other side. Use the back of the spatula to flatten the pancake down so the inside cooks through.
Flip onto a plate and dance around it like a pancake bonfire of dreams.
In a little bowl mix together the maple syrup, soy sauce, liquid smoke, paprika and vinegar (or lemon juice). Throw in the coconut flakes and stir until they are covered in the sauce. Line a baking tray with non stick baking paper and spread the coconut flakes out on it. Pop into the oven for 15 minutes or until crispy. Make sure it doesn’t burn!
If you can’t get hold of Iswari products, use another cup of oat flour mixed with 1 tbsp of cacao powder and 1 tbsp of coconut sugar (or brown sugar) instead. Yum.