Combine the oat flour with the baking powder and a pinch of salt, and set them aside. * If you have, you can use oat flour too, about 1/2-2/3 cup.
Add the banana to the blender, together with the eggs and coconut oil, and blend them until smooth. Once blended, pour the mixture into the oat flour. Add the sparkling water and start mixing using a spoon. If the texture is too thick, add more sparkling water.
On a preheated pan start forming circles of the mixture with a spoon. Each pancake should be 1-2 tablespoons of the mixture. Cook over medium-low heat for about a minute on each side.
Once ready, stack them one on top of the other, spreading peanut butter between each pancake. Top with berries.
Pulse the chickpeas in a food processor until they are chopped and resemble sand.
Don’t process into paste. Transfer them to a bowl.
Combine the onion, garlic, cilantro, and parsley in the food processor and pulse until finely ground. Do not puree.
Transfer the mixture to the bowl with the ground chickpeas.
Stir in coriander, cumin, salt, and pepper, and mix them nicely.
Set the mixture aside for 10-15 minutes.
Meanwhile, preheat the oven at 400F.
Start forming small patties from the dough with your hands. They should be about a tablespoon and a half big.
Ass you make the patties, lay them on a baking sheet, and drizzle few drops of olive oil over each pattie.
Cook them for around 30 minutes, or until they are golden.
Serve them with thinly sliced red cabbage and carrot salad, spiced up with olive oil and fresh lemon juice.