This recipe makes one large delicious pancake that is guaranteed to keep you satisfied all morning. By using garbanzo bean flour and Greek yogurt, this pancake is high in protein and fiber and is grain-free. It will also make your blood sugar levels quite happy. Bob’s Red Mill makes garbanzo bean flour. Some groceries carry the product, definitely Whole Foods, and always available on-line.
I prepared this in my new amazing Breville food processor, however, it can be whisked by hand. The bean flour will make little clumps, so it does need a lot of whisking. The batter is thicker than most pancakes. I spread a thin layer of Eden’s organic Apple Butter on the top.
I do not promote counting calories but if that is important information for you, the entire recipe with a tablespoon of butter for cooking and a tablespoon of apple butter contains approximately 350 calories.
Here is the recipe:
1/4 cup Garbanzo Bean Flour (Bob’s Red Mill)
1/4 cup Greek Yogurt
1 large egg
1 teaspoon real maple syrup
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon (less or more is fine, depending on your tastes)
dash of good quality sea salt
1 tablespoon grassfed butter (Kerrygold is easily available and recommended). Please no non-stick sprays!
Process all the ingredients in food processor or whisk until well blended.
Melt the butter in skillet and pour in mixture. Cook on medium to low heat until there are many bubbles throughout the pancake. It flips over easily when bubbly. Once flipped, cook for approximately one minute or until nicely browned.
For fast preparation in the morning, the night before, mix the dry ingredients (flour, salt, cinnamon, soda) and mix the wet ingredients (vanilla, maple syrup, Greek yogurt). In the morning mix the pre-measured dry and wet ingredients and add the egg.
Options: add berries, chopped nuts, small amount of lemon zest