Rating: 4.67 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Beans and grains combined make a nice combination. This recipe was developed for those on a wheat sensitive diet who can have gluten. It's great for people who need to be dairy and egg free. These do not form bubbles on the first side like 'normal' wheat pancakes. They do not brown like regular pancakes, either.

Recipe Summary test

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.

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  • Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

Nutrition Facts

133 calories; protein 4.9g; carbohydrates 24.5g; fat 1.9g; sodium 125.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
03/03/2013
I had to add 1/4 cup garbanzo bean flour and 1/2 cup rolled oats to this recipe! This made 5 pancakes. As written here this does not seem like the recipe I submitted! Read More
(4)

Most helpful critical review

Rating: 3 stars
10/05/2011
This recipe came up on a "gluten-free bread" search. I made it with gluten-free oats. It offers an interesting flavor change from the usual gf recipes containing rice flour and potato/tapioca starch. My suggestion is to add a touch of salt and sweetener of your choice. If you don't have cornmeal you can use the same amount of corn flour - just add more liquid. I would make it again using a milk substitute. Read More
(13)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/05/2011
This recipe came up on a "gluten-free bread" search. I made it with gluten-free oats. It offers an interesting flavor change from the usual gf recipes containing rice flour and potato/tapioca starch. My suggestion is to add a touch of salt and sweetener of your choice. If you don't have cornmeal you can use the same amount of corn flour - just add more liquid. I would make it again using a milk substitute. Read More
(13)
Rating: 5 stars
03/02/2013
I had to add 1/4 cup garbanzo bean flour and 1/2 cup rolled oats to this recipe! This made 5 pancakes. As written here this does not seem like the recipe I submitted! Read More
(4)
Rating: 5 stars
03/02/2016
My adaptations: cup of garbanzo bean flour cup of cornmeal 1 cup of ground old fashioned oats 1 TBSP ground cinnamon 1 TBSP vanilla 2 TBSP coconut palm sugar tsp of baking soda 1 TBSP apple cider vinegar 1 cup almond milk Read More
(3)
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Rating: 5 stars
09/05/2013
I LOVE pancake foods with all sorts of flours. This combination of chickpea corn and oat flours is fantastic! Be creative people. Try adding other spices like cumin turmeric paprika or anything else you want. Try dicing up peppers for a spicy kick or saute mushrooms onions and garlic before putting it in the batter. Read More
(2)
Rating: 5 stars
09/16/2012
I have 3 bags of garbanzo bean flour and had been trying to find a way to use them up. My twins love pancakes and I'm always trying to find good GF recipes. I came across this one and thought I'd give it a try. I added 1T of sugar and 1/8tsp salt and used milk instead of water. I thought they turned out great and my boys ate them up! They are very hearty and healthy breakfast! Read More
(1)
Rating: 5 stars
03/07/2016
I made these they were great:D Read More
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Rating: 4 stars
11/04/2013
I made a few changes based on reviews of it being a little bland. I used milk instead of water and added a tablespoon of sugar (used coconut sugar but any kind would work) and a teaspoon of vanilla extract. To help with the texture I ran the oats through my food processor (you could probably use oat flour too). They were good for gluten-free but if you don't have a wheat allergy I wouldn't bother. You are also getting extra protein and fiber with these so they are more nutritious than your average pancake. Read More