Garbanzo bean flour is made from (you guessed it) garbanzo beans and I’ve found it to be one of the most satiating GF flours yet. After eating these, I was full for hours, which is not always the case with pancakes. This is in part due to its’ high protein/fiber content. It’s also rich in iron, which is a plus for non-meat eaters like me. I was expecting to only like this flour in savory recipes, but it works perfectly in these sweet banana pancakes. They had a great fluffy texture and a delicious buttery taste. I now think garbanzo bean flour is highly underrated. I suggest you try it immediately and spread the word!!
Banana Pancakes with Garbanzo Bean Flour
- 1 flax egg (1 tbsp ground flax + 3 tbsp water – regular egg can be subbed)
- 3/4 cup garbanzo bean flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp sunflower oil (can sub olive oil, canola oil, walnut oil, etc)
- 1/2 cup water
- 1/2 cup mashed banana (about 1 banana- use a ripe one, it’s sweeter)
- 1 tsp vanilla extract
- cooking spray
- Toppings: banana slices, maple syrup
- If using flax egg, add 3 tablespoons of water to 1 tablespoon ground flax in a small bowl. Let sit 5 minutes.
- Combine flour, baking powder, salt, and cinnamon in a large bowl, whisking with a fork to combine.
- In a small bowl, mix flax egg, oil, water, mashed banana, and vanilla extract.
- Add wet ingredients to dry ingredients, stirring until no visible lumps remain. Do not over mix.
- Heat skillet coated with cooking spray over medium-high heat.
- Drop batter (1/4 cup per pancake) onto heated skillet. Flip once bubbles begin to form and edges are cooked (4-5 minutes). Cook an additional 1-2 minutes on other side.
Let me know you thoughts on garbanzo bean flour. Personally, I’m in love.