I don’t know what it’s like where you are, but where I am, it is FREEZING and waking up to single-digit temperatures calls for a warm and toasty breakfast. Typically, I’m rushing around getting ready for work, so all I can really manage to have for breakfast is yogurt. Weekends are when I tend to go a little more *all out* with good, clean eats. Here was today’s toasty kitchen adventure! *It is both vegan and gluten free.*
Man, oh, man. I’m going to preface by saying that I am a terrible pancake-maker. I never seem to mix the batter well and I can’t for the life of me flip them. These were super easy to make! Perhaps it was the consistency of the chickpea flour batter, but, hey, I’m not questioning it. These guys were amazing!
1/2 cup of garbanzo bean four (I used Bob’s Red Mill)
1/2 cup + 2 tbsp of water
Coconut oil or olive oil non-stick spray
Veggies galore – (mushrooms, leeks, sun dried tomatoes, spinach leaves, and bell pepper)
Salt and pepper (to taste)
Making the pancakes:
1. Prepare your veggies. Just dice them up! I left the spinach leaves whole.
2. In a medium sized bowl, whisk together the garbanzo bean flour, water, salt, and pepper
until you get pretty little air bubbles on top. Then, mix in all of your veggies.
3. Heat your skillet over the stove until a drop of water will sizzle across it (similar to
making regular pancakes). Spray generously with cooking spray.
4. Pour the batter. I made two mini pancakes, but you can also make one large, if that’s
what you’re into!
5. Once you notice the top starting to bubble a bit, flip!
6. Cook for a couple more minutes on that other side.