Recently, my dad requested grain-free pancakes. Okay, no problem, I thought. But when I went to look up recipes, it seemed that they all had weird ingredients that I didn’t have on hand or they were not fluffy like pancakes should be.
Pancakes must be fluffy. Ya hear me?
These are fluffy. Actually, my dad said that he thinks they are the fluffiest pancakes he’s ever had. My dad also asked for seconds. And thirds. And for those of you who don’t know, my dad is not like the hubs, in fact – he is opposite (and so am I). We are both very particular about how food should taste…especially baked goods. I guess that’s what happens when your grandparents (and my great-grandparents) owned a bakery while you were growing up. Spoiled, you could say.
But these pancakes fit the bill. Fluffy? Check! Tasty? Check! Healthy? Double check!
The funny thing about these pancakes is that I made them once with coconut flour. No dice. All the people on the internet are right: coconut flour does taste chalky. So I decided I would use almond flour. The only problem was that the almond flour I make is more like almond meal, and I could not find almond flour at any store here in town! So, I picked up a bag of the next-best thing: garbanzo bean flour.
Now, I know what you’re thinking… “what in the world is that?”. I said the same thing when I saw it but then I remembered that I’ve seen people making baked goods with canned garbanzo beans and they swear that you would never know that it came from beans. So I decided to give it a try.
And I agree: you’ll never know these pancakes came from bean flour. I swear! Give them a try. You will think you’re eating old fashioned pancakes. (Oh, and I think you could probably substitute almond flour or another grain-free flour if that’s what you have on hand!)
- 1/4 cup pecan or almond butter
- 1/4 cup garbanzo bean flour or almond flour
- 2 eggs
- 1/3 cup almond milk
- 2 TBSP oil (I used pecan oil, but any oil should work fine)
- 1/4 tsp sea salt
- 2.5 tsp baking powder
- Heat a non-stick griddle over medium-high heat.
- Mix all together all ingredients until well blended (a whisk is handy for this step).
- Test the heat by pouring a very small amount onto the griddle. If it immediately begins to cook on the bottom and the top starts to bubble just slightly after about 10-15 seconds, the pan is ready. You can pour enough batter to form the size pancake you want. Once it bubbles slightly, flip it over and cook the other side for just another 10-15 seconds. Serve warm!
Recipe makes 6 pancakes