So how do you make delicious wheat and gluten free pancakes, or even egg free? This is a great recipe if you are looking for a healthy pancake recipe that is safe for those with common food allergies including; wheat, gluten, dairy, soy and eggs.
I used garbanzo beans in this recipe however don’t let that scare you away. Garbanzo beans are easily blended into flour and they add great nutritional value including fiber and protein! Additionally with the combination of the other ingredients you don’t get a bean taste.
Ingredients for this Gluten Free Pancake Recipe!
Rinse and drain the garbanzo beans and pat dry with a paper towel, place into a glass baking dish and place into pre-heat oven for 20 to 25 minutes, stirring half way through. Beans should be crispy but not burnt.
While beans are cooking take out two cups. In the first cup mix the flax seeds + 3 tbl of water. In the second cup combine the rice vinegar + 3 tbl hemp seed milk. Let both of these sit for 5 to 10 minutes.
Once the beans are done allow to cool for 10 to 15 minutes and pat dry once again. Toss into a blender. Slowly pulse the beans, shaking and stirring occasionally until all of the beans and skin have turned into flour.
In a large mixing bowl combine the following dry ingredients; rice flour, baking soda mix well then add bean flour.
Rinse the blender and add the flax seed and vinegar mixture plus the oil and sugar. Pulse until smooth and add to flour mixture along with remaining ingredients (adding more than ¼ cup water if the batter is too thick).
Pre-heat a frying pan and lightly spritz with oil.
Once pan is heated pour desired pancake size amount of batter onto pan.
Note: it is best to wait until edges are lightly golden brown before flipping.
Continue baking until all of the batter is used
I love these topped with the following blueberry sauce recipe:
1 cup organic frozen blueberries
¼ raw sugar
¼ cup water
Place contents in small pot and place on medium low. Simmer for 15-20 minutes stirring occasionally. Pour over pancakes and enjoy!