Do they exist? How is that possible? Ha! I’ve only lately discovered the magic of garbanzo flour and the world of pancake has never been the same. Plus, it’s so simple, it’s ridiculous why more people don’t make it!
If you are sensitive to eggs (like me) or are going through the Elimination Diet with me, this is a perfect solution for a weekend breakfast the whole family can enjoy. If your kids can eat eggs, you can always stuff the pancake with some scrambled eggs. After all, they are the near-perfect food. (This means if you ate nothing but eggs, you could live with no other food as they provide all the nutrition you need!)
- 1 cup garbanzo flour (if you like a softer pancake, like a French crepe, use only ⅔ of a cup)
- 1 cup water
- pinch of salt
- 1 tablespoon of coconut oil or ghee
- Mix garbanzo flour and salt with water to a smooth paste. You can use a mixer but even two forks put against each other to form an oval letter “O” would suffice.
- Melt coconut oil or ghee in a stainless steel or cast iron pan.
- Pour the batter to the pan and tilt it so the batter fills up all sides of the pan.
- Cover, lower flame to low/medium and cook for 5-7 minutes.
- If you like your pancake soft, this is sufficient. If you like them harder and dry, flip the pancake.
- Serve with any filling ideas: avocados + sardines, apple or cherry butter, smoked fish + dill, sauteed veggies + salsa, mashed sardines + hot sauce, coconut butter + cherry jam, sauerkraut and sausage.