Pancakes make me happy. My guess is that they make you happy, too. But it’s been years since I’ve made pancakes for breakfast; they’re not the most gluten-free friendly food. But after my first experiment with chickpeas flour, I realized just how much this would improve my life.
But first, a lesson on cake:
“Young man, you’re not having cake for breakfast. You’re having fried cake with syrup for breakfast.”
These were just as easy to make as “real” pancakes and tasted among the best I’ve had. They absorb moisture really easily, so have the maple syrup standing by. And they don’t get soggy! Perfect.
Ingredients(Makes 4 medium-sized pancakes):
1/2 cup chickpea flour
1/3 cup water
1 (heaping) Tablespoon sugar
1/4 teaspoon baking soda
Pinch of salt
- Butter or oil for greasing
- Whisk together the flour, water, egg, sugar, baking soda, and salt until all the clumps are gone from the batter.
- Heat a pan or skillet over a burner set to medium with some butter or oil. Scoop about 3 Tablespoons-1/4 cup of batter into the pan. Cook for about 40 seconds until the edges are cook and bubbles come up through the batter. Flip and cook for another 15 seconds until the other side is set. Serve while still hot.
Top with maple syrup, nut butter, coconut shreds, fruit sauce, or whatever else you can think of.
You can bet what’s on the menu for tomorrow’s breakfast.