Garbanzo-Oat Pancakes

4.7
(9)

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.

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Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup garbanzo bean flour

  • ¾ cup rolled oats

  • ¼ cup yellow cornmeal

  • ½ teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 cup water

Directions

  1. 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.

  2. 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 (per serving)

133 Calories
2g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 133
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 125mg 5%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 5g
Calcium 92mg 7%
Iron 2mg 11%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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