I’ve been neglecting a lot lately.
Neglecting writing blog posts this week because I’ve been swamped with finals.
Neglecting eating healthy most of this semester because it’s easier to make excuses than roast vegetables.
Neglecting restarting the 30 day Shred workouts because I don’t like being yelled at through my own TV.
But most significantly I’ve been neglecting this pancake recipe. And that’s the biggest shame of all; no one should go pancake-less for months at a time. I usually eat oatmeal in the morning because that’s quick and I can make it in a microwave. But sometimes breakfast is worth making a fuss over and that’s when a reliable recipe like this comes in handy.
For the record, chickpea flour does not actually taste like chickpeas at all. It has a really neutral flavor to it. You can find chickpea flour in some specialty markets. The kind I used is by Bob’s Red Mill.
Chickpea Flour Pancakes
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients(Makes 4 medium-sized pancakes):
- 1/2 cup chickpea flour
- 1 egg
- 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 until the edges firm up and bubbles come through the batter. Flip and cook for another 15-20 seconds until the other side has set. Repeat until all the batter is used up.
- Serve while still hot with syrup, sauce, and/or butter.
Here’s to a Summer of not neglecting.