Hypo-allergenic Garbanzo Bean Pancakes |
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
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! |
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