These are the best gluten-free garbanzo bean flour pancakes. I eat them for breakfast every day. They are a really easy gluten-free solution to breakfast. Why do I eat them a LOT? 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.
I also hate the texture of “normal” pancakes. I know I’m supposed to like the light and fluffy texture, but I feel like I’m eating glue, especially when they aren’t cooked quite all the way – or when they are all soggy from way too much sugar – gross! I find these Garbanzo Bean Flour Pancakes hold up to the syrup better and have a thicker texture, which I like. These 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!
Another quite different variation on this recipe is to mix somewhere between equal parts flour and water and twice as much flour than water (experiment and find your favorite thickness) and add some salt, then stir it and let it set for about 5 minutes while you heat up a frying pan on low with some coconut oil. Then pour the runny batter in the pan and let it cook for up to 20 minutes total, turning over when it’s golden brown. It makes a crispy “flatbread-like” pancake like I really like. It really brings out the “golden” taste of the garbanzo flour too.
If you’re worried about the garbanzo bean flavor, don’t be. I despise actual garbanzo beans, but I love chickpea/garbanzo bean 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. Everyone should try Garbanzo Bean Flour Pancakes.
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.
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This gluten-free pancakes recipe pulls together in minutes and is loaded with protein from the garbanzo bean flour and egg.
- 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