Garbanzo Oat Pancakes Recipes

CHICKPEA FLOUR PANCAKES

Steps:

• In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
• Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
• Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
• Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
• Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
• Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
• Serve immediately with maple syrup, banana slices, and fresh blueberries.

GARBANZO-OAT PANCAKES

Steps:

• Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.
• Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

(NO SUGAR ADDED) GARBANZO FLOUR PANCAKES WITH APPLE

Steps:

• Stir rolled oats, chickpea flour, oat bran, 1 tablespoon cinnamon, and baking powder together in a large bowl. Stream water into the flour mixture while stirring into a batter, avoiding it becoming too watery.
• Stir apple, orange juice, and vanilla extract into batter.
• Lightly grease a griddle and heat it until drops of water sprinkled on it evaporate noisily. Ladle batter onto griddle in about 1/2 cup portions, dust with cinnamon, and cook until bubbles begin to form on top, 3 to 5 minutes; flip and continue cooking until bottom side is a golden brown color, 2 to 3 minutes more.

VEGAN BANANA CHICKPEA FLOUR PROTEIN PANCAKES

Steps:

• Start by mashing the banana until smooth. A few small chunks here and there is generally ok.
• Add in the rest of the ingredients and mix well. The batter will be on the thicker end, but still pourable. Add more milk or flour, if needed.
• Heat up a non-stick pan or well seasoned cast iron skillet on medium heat. Spread a thin layer of oil on the pan. To make it oil-free, omit the oil.
• Pour ¼ cup of batter into the pan. Cook until the top is set and the edges are dry, about 3-4 minutes. Using a flexible and thin spatula, gently flip the pancake over and cook for another 3-4 minutes, or until they are nicely golden on the other side.
• Repeat for the remaining batter. Serve and enjoy !