Best 2 Garbanzo Oat Pancakes Recipes
Discover a delightful fusion of flavors and textures with our Garbanzo Oat Pancakes! These innovative pancakes combine the wholesome goodness of garbanzo beans (chickpeas) and oats, creating a protein-packed, fiber-rich meal that's sure to satisfy. With three tempting variations to choose from, these pancakes offer a versatile breakfast or brunch option that caters to various dietary preferences. Indulge in the classic Garbanzo Oat Pancakes, delight in the sweetness of Blueberry Garbanzo Oat Pancakes, or savor the savory goodness of Spinach and Feta Garbanzo Oat Pancakes. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that your taste buds will be tantalized with every bite.
**Garbanzo Oat Pancakes**: A harmonious blend of garbanzo bean flour and oat flour forms the base of these pancakes, resulting in a soft, fluffy texture and a nutty flavor that perfectly complements any topping of your choice.
**Blueberry Garbanzo Oat Pancakes**: Bursting with juicy blueberries, these pancakes offer a delightful burst of sweetness in every bite. The combination of garbanzo beans and oats provides a hearty and satisfying base that balances the natural sweetness of the blueberries.
**Spinach and Feta Garbanzo Oat Pancakes**: A savory twist on the classic pancake, this variation incorporates fresh spinach and crumbled feta cheese. The earthy flavor of spinach and the tangy saltiness of feta create a harmonious flavor profile that's both satisfying and unique.
No matter your preference, these Garbanzo Oat Pancakes are sure to become a staple in your breakfast or brunch routine. With their combination of wholesome ingredients and delicious flavors, they're a nutritious and enjoyable way to start your day.
CHICKPEA FLOUR PANCAKES
These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.
Provided by Carine Claudepierre
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
- Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
- Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
- Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
- Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
- Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
- Serve immediately with maple syrup, banana slices, and fresh blueberries.
Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g
OAT PANCAKES
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. -Linda Hicks, Pinconning, Michigan
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 241 calories, Fat 12g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 581mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Use a nonstick skillet: A nonstick skillet will prevent the pancakes from sticking and making a mess.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
- Flip the pancakes only once: Once the pancakes start to bubble around the edges, it's time to flip them. Only flip them once, or they will become dry and tough.
- Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. You can keep them warm in a preheated oven until you're ready to serve.
Conclusion:
Garbanzo oat pancakes are a delicious, healthy, and easy-to-make breakfast option. They are packed with protein, fiber, and nutrients, and they are also gluten-free and vegan. With a few simple ingredients and a little bit of time, you can enjoy a stack of fluffy, flavorful pancakes that will keep you satisfied all morning long.
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