Gluten-Free Flour Friday: Banana Pancakes with Garbanzo Bean Flour

It’s Friday….. that means another post focused on gluten-free flour!! Whoo hoo! (I’ve already had too much coffee today.)

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

serves 2

• 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

1. If using flax egg, add 3 tablespoons of water to 1 tablespoon ground flax in a small bowl. Let sit 5 minutes.
2. Combine flour, baking powder, salt, and cinnamon in a large bowl, whisking with a fork to combine.
3. In a small bowl, mix flax egg, oil, water, mashed banana, and vanilla extract.
4. Add  wet ingredients to dry ingredients, stirring until no visible lumps remain. Do not over mix.
5. Heat skillet coated with cooking spray over medium-high heat.
6. 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.