I eat these gluten-free chickpea flour pancakes for breakfast A LOT. Why? I get so sick of eggs and the “regular” breakfast food. I don’t do normal pancakes because, besides the white flour issue, they basically have no protein and are high in carbs and that’s a bad combination for me. They are also easy and quick to make, which is important, especially at breakfast time.
This is a great grain free pancake recipe and keep in mind that it’s really flexible. I often leave out the baking powder and the sugar because I don’t think it’s necessary. When my raspberries in my garden are on, I put extra berries in and less water. Besides, pretty much anything you drizzle with the best maple syrup in the world is good!
If you’re worried about the garbanzo bean flavor, don’t be. I despise actual garbanzo beans, but I love the flour. It has kind of a “golden” taste. It’s hard to describe, but it’s so good with maple syrup. If you can leave out the berries, but then you will be able to taste a bit of the garbanzo bean flavor.
I’ve also tried this recipe with a flax egg substitute and it turned out fine, so if you don’t have eggs or eat Vegan, give that a try.
For more yummy garbanzo bean recipes, please see our post on My 20 Favorite Garbanzo Bean Recipes.
Stir all the dry ingredients together
Stir in the banana, egg or egg substitute and sweetener
Add water as needed to get to pancake batter consistency
Stir in berries
Cook on griddle or pan over medium heat. Spray the pan with cooking spray to make turning easier
Cook until golden brown on both sides