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Garbanzo-Oat Pancakes

Garbanzo-Oat Pancakes

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
sueb

sueb

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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.
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Reviews

4givnCyn
10

4givnCyn

10/5/2011

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.

sueb
2

sueb

3/2/2013

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!

chrismith
0

chrismith

11/4/2013

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.

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