In a mixing bowl, whisk together the chickpea flour, baking soda, unrefined sugar, salt, and almond milk until well combined and only a few small lumps remain.
2
Heat a non-stick crepe pan or non-stick pancake griddle over medium heat. Lightly grease the pan with vegetable oil using a piece of oiled absorbent paper to avoid excess oil.
3
Spoon 2-3 tablespoons of batter per pancake onto the hot pan, and cook for 2-3 minutes until the edges appear set, bubbles form on the surface, and the pancake is easy to flip.
4
Flip the pancake and cook for an additional 1 minute, or until the center is set and the pancake is fluffy.
5
Transfer the cooked pancake to a cooling rack and repeat the process with the remaining batter.
6
Serve the pancakes immediately with maple syrup, banana slices, and fresh blueberries, or your choice of toppings.