Last updated on April 17th, 2014
SURE, I’m a wheat-eating, gluten-loving foodie. But I love garbanzo bean pancakes. These soft, perfectly-textured breads are gluten-free. They are guilt-free, too, because they contain loads of fiber. And they are knock-your-socks-off delicious. Here’s the recipe:
You can buy organic garbanzo bean flour at better supermarkets (read: not mine), health food stores, “odd lot” outlets, and from online sources. Unlike many other gluten-free products, it is not expensive. I paid $2.99 for the 22 oz bag pictured above. Besides its use for pancakes, garbanzo bean flour is the main ingredient for Cecina — a delicious Tuscan flatbread.
And whisk them together just to combine. Don’t worry about a few lumps here and there. Instead, worry about how, exactly, you are going to tell your family that their breakfast contains ground garbanzo beans.
*At least one reader has scolded me for using non-stick spray. If you’d prefer to grease your pan with butter, vegetable oil, or something else, then by all means do so.
Need a copy and paste version of the above deliciousness? Here goes:
Guilt-free, Gluten-free, Garbanzo Bean Pancakes
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 8 4-inch diameter pancakes
1 cup garbanzo bean flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup milk
1 large, organic egg
1 tablespoon olive oil
1 teaspoon pure vanilla extract
Preheat a skillet or griddle over a medium flame, or warm an electric skillet to 350°F.
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a medium bowl (or a one-quart measure), whisk together the milk, egg, oil and vanilla.
3. Add the wet ingredients to the dry, and beat them with the wire whisk just to combine. There should still be a few lumps in the batter.
4. Ladle, by the quarter-cupful, the batter onto the hot surface. When air bubbles appear along the edge of the pancakes, flip them over, and brown the other side.
If you are not going to serve the pancakes right away, keep them warm on a cookie sheet in a 200°F oven.
Serve with butter, pure maple syrup, or other toppings that float your boat.
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