Garbanzo Bean Pancakes (Gluten Free)

Hypo-allergenic Garbanzo Bean Pancakes

Here's my recipe for hypo-allergenic garbanzo bean pancakes. Due to severe food allergies, I don't eat any grains except for rice and eat no eggs, so traditional pancakes are out. These pancakes are more than just a substitute, though. They taste wonderful and keep my blood sugar stable for hours because they're high in protein.

I mix up a batch of batter and keep it in the refrigerator, taking out just enough to make a pancake breakfast each morning. I also use these pancakes as "bread" for almond butter or peanut butter sandwiches.

Ingredients:

• 2 cups garbanzo flour (I use sprouted organic flour from To Your Health Sprouted Flour Company and/or pureLivingorganic.com)
• 1/4 cup Bob's Red Mill Potato Starch (makes the pancake lighter)
• 1/4 cup Bob's Red Mill Coconut Flour (adds moisture and flavor)
• 2 rounded tablespoons of sweet potato flour (optional - for moisture and sweetness). If you don't have sweet potato flour, then add 2 additional heaping tablespoons coconut flour.
• 1 to 2 teaspoons cinnamon
• 3 to 6 ounces plain, unflavored yogurt or kefir -- or -- 2 tablespoons oil
• 2 cups water -- enough to make a batter
• Baking soda -- or if you omit the yogurt/kefir, use baking powder instead. If you want to make your own baking powder, mix together equal parts of baking soda and cream of tartar. Stir in 1/2 teaspoon per cup of batter just before cooking.
• Dried or fresh blueberries
• Non-stick griddle greased with coconut or other cooking oil

Directions:
In a large bowl, combine the dry ingredients except for the baking soda, and then mix in the water. Stir in the yogurt or oil. If necessary, add a little bit more water to make the mixture "stir-able," but still slightly firm. If possible, store the mixture in the fridge overnight. This allows the garbanzo flour to really soak up the water.

To make four pancakes put about 1 cup of the mixture into a bowl, add a bit of water as needed to make it the consistency of pancake batter, then stir in a couple handfuls of blueberries and 1/4 teaspoon baking soda -- or baking powder if you didn't use yogurt or kefir.

Pre-heat the griddle to medium heat and cook the pancakes 2 to 3 minutes per side. 

Garbanzo pancake and almond butter sandwich. Mmmmmm good!