Chick pea flour pancakes

9 steps

Updated at: Mon, 02 Sep 2024 11:57:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories540.3 kcal (27%)

Total Fat4.6 g (7%)

Carbs103.2 g (40%)

Sugars44.7 g (50%)

Protein23 g (46%)

Sodium1074.6 mg (54%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupChickpea Flour

known as garbanzo bean flour, NOT besan or gram flour

2 teaspoonsBaking Powder

or 1 teaspoon baking soda

3 tablespoonsSugar

coconut sugar, or sugar-free erythritol/Monk fruit

½ cupAlmond Milk

vanilla, unsweetened or plant milk of your choice

1 teaspoonvanilla extract

½ teaspoonCinnamon

Instructions

Step 1

Instructions

Step 2

In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.

Step 3

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.

Step 4

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.

Step 5

Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.

Step 6

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.

Step 7

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.

Step 8

Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.

Step 9

Serve immediately with maple syrup, banana slices, and fresh blueberries.