If you currently use chickpeas in your favourite vegetarian dishes like curries, stew or stirfries, but you haven't tried chickpea flour yet then it's your lucky day.  Not only is chickpea flour a great alternative to any gluten free eating plan but it is packed with fibre, protein and no gluten like the whole chickpea would offer. 

When I am going through gluten free alternatives with clients they are always confused by which grains they can eat and which foods they can use in replacement of gluten and wheat containing grains.  Every since I started using chickpea (gram) flour for my wraps I have never turned back. They are so easy to prepare, take less then 3-5 minutes to cook and they add that extra special something to a morning breakfast or lunch.

Chickpea flour is also very versatile in that is doesn't really have any taste so you can mix into it whichever herbs or spices you feel like for your recipe and enjoy the added bit of nutrients to enjoy throughout the day.  The wraps are best eaten fresh as they do crack and stick if you keep them in the fridge, but I haven't yet tried to freeze them and then heat them up to use when needed.  Let me know if that works for you?

So here is my go to recipe for using chickpea flour for breakfast or lunch.

CHICKPEA WRAPS

Makes 2 wraps
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INGREDIENTS
1/4 cup of chickpea (gram) flour
1/4 cup of filtered water
any spices or herbs you would like (I used mixed italian herbs, cumin, coriander or anything I have on hand - sometimes I just leave them plain)

Toppings - scrambled eggs or pouched eggs, watercress or rocket, sliced peppers, courgettes or cucumbers, 1/2 avocado and then I drizzle with fresh lemon juice or with tahini (my secret indulgience) 

DIRECTIONS
1. Place the chickpea flour into a small bowl and then add the water and herbs/spices if you are using them
2. Mix well until all the flour become more like a batter
3. Heat a pan over medium heat (small pan)
4. Pour half the mixture into the pan and allow it to cover the bottom
5. Allow to cook until some bubbles form then slowly release the sides of the wrap and flip to cook for another minute.
6. Then cook the other wrap and place them both on a plate
7. Cook your scrambled eggs if you are having eggs (you don't have to) and top with all your other ingredients sometimes instead of eggs I have 2 slices of parma ham cooked for 5 minutes in the oven to crisp them up.
8. Then drizzle with fresh lemon juice and tahini

This recipe will keep you going for hours throughout the morning or afternoon and gives you various vitamins and minerals to support your overall health and wellbeing.

Every weekend we treat ourselves to homemade pancakes.  We love them topped with fresh blueberries, raw nuts & seeds, organic natural greek yogurt and a drizzle of 100% maple syrup.  This weekend I was in search of a grain free alternative and usually make simple banana and egg pancakes, but they don't fluff up like traditional American pancakes which is what I wanted to achieve. So with a few tweeks to the basic 2 ingredient pancake I was able to make not only a grain free pancake but one that was light, fluffy, healthy and delicious.  Packed with protein, omega 3 & 6 essential fatty acids, calcium, iron, magnesium, potassium, fibre, B6, Vitamin C, Vitamin D, B12 and much more.

These are an excellent way to start your day with energy that lasts, without making you feel sluggish and tired mid morning.  The protein, healthy fats and fibre will help slow the release of carbohydrates giving you long lasting energy without the spike in blood sugar levels and crash that happens not long after a high sugary and processed breakfast.  These would be an ideal start to the day for young and old (kids love pancakes and I am sure if you gave them the choice they would eat them any day of the week).  

So why not swap out your sugary cereals and juice which give kids (and adults) more then their recommended daily amount of sugar for the day for these no sugar added, grain free, protein packed and nutrient dense pancakes.

Here's the recipe.

5 Ingredient Paleo Pancakes

Makes - 10-12 pancakes
Serves - 5-6 (2 pancakes each)

INGREDIENTS
2 bananas mashed
4 free range/organic eggs
1 tsp. ground cinnamon
1 tsp. baking powder gf
1/2 cup of ground almonds

Optional: Swap out the mashed bananas for mashed sweet potato or mashed squash for those who don't like the taste of bananas - makes about a cup

DIRECTIONS
1. Mash the bananas in a bowl
2. Whisk through the eggs then add in the dry ingredients
3. Combine until it forms a batter
4. Then heat a non stick pan over medium heat and cook these in batches about 3-4" wide
5. Once they bubble on the top, flip them over and cook for another minute then set aside until all the pancakes are cooked.
6. Serve 2 pancakes with fresh blueberries or mixed berries, 1/4 cup of natural organic yogurt, 2 tbsp. of raw nuts/seeds (peanuts are legumes so they are not included here), and a sprinkle of cinnamon.  

I hope you enjoy these, please let me know what you think in the comments below and share with your friends or family.  They are guaranteed to be the hit of any brunch or breakfast.