Method

Pancake Batter:

1. In a blender, combine the cooked chickpeas, ripe banana, milk, 2 tbsp maple syrup, and vanilla extract. Blend until smooth.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Pour the blended mixture into the dry ingredients and mix until just combined. Let the batter rest for a few minutes.

Berry Date Syrup:

1. Soak the dried dates in hot water for 10-15 minutes until they soften.
2. Drain the dates and blend them into a paste.
3. In a small saucepan, combine the frozen berries and 1 tbsp maple syrup. Cook over medium heat until the berries break down and become syrupy.
4. Stir in the date paste until well combined and heated through. Set aside.

Cooking the Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
3. Repeat with the remaining batter.

Serving:

1. Serve the pancakes hot, topped with the berry date syrup. Enjoy your hearty and delicious Chickpea and Banana Pancakes with Berry Date Syrup!