My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.
If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.
|Chickpea Flour Breakfast Pancakes|
|Recipe by Lisa Turner|
Adapted from The Veggie Nook
Published on June 6, 2013
Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious
More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries
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