Chickpea Flour Pancakes - Gluten Free
Ingredients:
- 1/2 cup chickpea flour
- 1/2 cup nut or seed milk made with perrier water (see recipe) - perrier water alone can also be used
- 1/2 tsp Irish moss powder (sea moss)
- 1/4 tsp cinnamon (optional, pour in the batter or as a garnish)
- 1/4 tsp sea salt
- 1/2 tsp grape seed oil
- + grape seed oil for skillet
- 1/4 cup agave
Equipment:
- Skillet
Method:
- Whisk together all ingredients except maple syrup, do not leave any bumps.
- Make a light pancake batter, not too watery.
- Allow the batter to sit, covered for 10 minutes.
- Heat the skillet over medium with grape seed oil and pour the batter in. (The chickpea flour is best cooked at lower heat.)
- You want the batter to sizzle when poured but cook at a medium low heat.
- Cook for a few minutes on each side or until golden brown.
Yields 2-4 pancakes
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