Wednesday, November 6, 2013

Garbanzo Bean Pancakes (Gluten Free)

Hypo-allergenic Garbanzo Bean Pancakes
By popular demand, 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 on Sunday and keep it in the refrigerator all week, taking out just enough to make a pancake breakfast each morning. The pancakes also work as "bread" for almond butter or peanut butter sandwiches.

Note that while I list some ingredients as optional, make your best effort to include them because they really help the flavor and texture of the pancakes.

2 cups Bob's Red Mill Garbanzo Flour*
1/4 cup Bob's Red Mill Potato Starch (optional - for a "crumb")
1/4 cup Bob's Red Mill Coconut Flour (optional - for 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 heaping tablespoons additional coconut flour.
1 to 2 teaspoons cinnamon
3 to 6 ounces plain, unflavored goat or cow yogurt (omit for vegan pancakes)
2 cups water -- enough to make a batter
Baking soda -- or if you omit the yogurt, use baking powder instead. If you're allergic to corn starch, as I am, then mix together equal parts of baking soda and cream of tarter instead of using baking powder. Stir in 1/2 teaspoon per cup of batter just before cooking.
Coconut or other cooking oil
Dried or fresh blueberries
Non-stick griddle (one that's non-toxic!)

In a large bowl, combine the dry ingredients except for the baking soda, and then mix in the water. Stir in the yogurt. 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 -- two each for Bill and I -- I 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 (no baking powder for me because of a corn allergy).

I preheat a non-stick griddle to medium heat and cook the pancakes in about 1/2 teaspoon of coconut spread. You can use some other type of cooking oil, if you prefer, but the coconut oil gives nice results and great flavor.

*I use Bob's Red Mill products because they're non-GMO. My worst food allergies have developed in the last 10 years, since GMO foods have proliferated, and I suspect they could be the source of some of my issues.