Gluten Free Pancakes

Chickpea pancakes might sound like an odd proposition for breakfast but bear with me.  Chickpea (garbanzo bean) flour or 'Besan' has a distinctive, savoury taste but there is something delicious about that served with syrup, just like that salty sweet combo of bacon and syrup is something fantastic, so was this.

The amazing thing about chickpea (garbanzo bean) flour is it has over double the amount of protein compared with wheat flour which makes them amazingly filling so a great start for the day, and, handily for coeliacs (or people choosing to avoid gluten), it's naturally gluten and wheat free.

The verdict was "nice but not quite as good as the normal ones" from the household, I disagreed.  I really liked them and I felt seriously full until lunch.

Gluten Free Pancakes - Makes enough for 3-4

Ingredients

Batter
225g, 8oz Chickpea (garbanzo bean) flour (besan)
2 tsp Gluten free baking powder
1 tsp Cinnamon
2 Apples, grated (including skin but excluding the core)
300ml, a generous half pint Milk
2 Eggs

Butter or spray oil

Butter, honey (over 1s only), golden syrup or maple syrup to serve.

Method

Blend all of the batter ingredients together including the grated apples.  I normally take them and crate them back to the core.

Heat a non stick frying pan and either rub butter over it or spray with spray oil (see my original pancake post for more instructions).

Pour or spoon on a little batter.  Keep on a medium heat and turn when the bubbles start to burst.  It might take a little trial and error to get the perfect heat.

Once ready, put on a plate and top with your choice of toppings.

Make it Thrifty

Look out for big bags of Besan or Chickpea flour in the Indian / South Asian section of your supermarket.  They're also great for making pakoras!

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