Savory pancakes made out of garbanzo or chickpea flour. Since we are in avocado season I have to look for creative ways of eating our locally grown avocados. That’s how I came up with this garbanzo pancakes. I layered the pancakes between guacamole, and cooked beans with kale and red sweet mini peppers. I had the picture in my head of what I wanted to create, and voila! 🙂
Garbanzos are high in fiber, they are great to incorporate in our vegan diets as sources of protein. Combining garbanzos with a whole grain can give us as much protein as meat. They are also rich in iron which will give us an energy boost since iron is what helps transport oxygen from our lungs to our cells and keeps our metabolisms and energy levels up. Especially after birth, or when menstruating it’s good to incorporate iron rich foods like chickpeas.
This was a quick lunch cooked in 20 mins. However, the time will vary according to the pan size you have available to make your pancakes. I can make 4 at a time, so that saves me a lot of time in the kitchen. The texture is rich and dense, almost like a thick tortilla which brought me back to memories of my childhood eating arepas in Colombia. The texture is quite different from morning pancakes, but since I paired it up with creamy guacamole it worked out great.
Garbanzo Flour Pancakes
– 1 C of Garbanzo Flour
– 1 C of Water
– 2 Flax Eggs
– 2 Tbsp of Coconut Oil
– 1 Tsp of Salt
– 1 Tsp of Baking Powder
– Create flax egg and set aside till it gels up.
– Mix all ingredients together in a bowl.
– Whisk enough till achieving a smooth batter.
– Heat skillet to medium heat.
– Wait till it is hot and then drizzle with coconut oil.
– Pour 1/4 C of batter. Wait till it bubbles up to flip (about 4 minutes)
– After flipping pancake, wait other 4 minutes.