When you wake up on Thanksgiving morning, why not enjoy a healthy breakfast or brunch of garbanzo bean flour pancakes with carrot juice or pureed pumpkin? Either carrot juice or pureed and spiced pumpkin can be used as the liquid part of this recipe.
Serve garbanzo bean pancakes also as a side dish with your lentil loaf lunch and a salad of red cabbage marinated in apple juice vinegar, lime or lemon juice, and olive oil with a sprinkling of spices and herbs such as parsley, basil, oregano, thyme or your favorite spice to add a fragrant scent.
Why use white flour and milk to make pancakes when you can use garbanzo bean flour, flax seed meal, and carrot juice or pureed pumpkin with your favorite pumpkin spices instead? Yield: about 5 pancakes. Double the recipe for 10 pancakes. This recipe is good for lacto-ovo vegetarians. Out of season for pumpkin? Then carrot juice is fine all year long. For a Thanksgiving breakfast try spiced pumpkin that’s pureed to the consistency of paste or use carrot juice to mix with the leavened garbanzo bean flour.
If you’re vegan, substitute for the egg whites or eggs a teaspoon of flax seed meal in the batter to hold the pancake together while frying, but it will taste better if you use 1/4 cup egg whites or one egg as part of your ingredients as far as keeping the pancake from crumbling in the frying pan. Another substitute for egg or oil in the batter is a 1/4 cup of tofu liquified with a teaspoon or two of water to a paste consistency in order to hold the batter together. The garbanzo flour pancakes are a good substitute for those allergic or sensitive to wheat flour.
Note that pumpkin puree may be used instead of carrot juice to form the liquid part of the pancakes for a Thanksgiving breakfast or brunch treat. Ingredients:
- 1 cup garbanzo bean flour
- 3/4 cup carrot juice or 3/4 cup pureed or canned pumpkin
- 1/4 cup grated carrot
- 2 tablespoons extra virgin olive oil or macademia nut oil
- 1 egg or 1/4 cup egg whites or egg substitute
- 1/4 cup flax seed meal
- 1/2 teaspoon of baking soda (bicarbonate of soda)
- 1 teaspoon (5g)baking powder
- 3 tablespoons of raw, creamed organic honey or maple syrup to pour over pancakes.
- 1/8 teaspoon of sea salt (optional)
- Step 1
Use a cup (90 grams) of garbanzo bean flour, that you can find in most health food stores. Or grind your own dry garbanzo beans in a grain grinder or Vita-Mix blender that has a dry grinding blade and container just for grains or legumes.
You can also substitute lentil flour for garbanzo bean flour, but garbanzo bean flour has the nuttier taste for pancakes. Add one teaspoon of baking powder and 1/2 teaspoon of baking soda to the dry ingredients and mix. Optional, if you’re not on salt-restricted diet, you can also add 1/8 teaspoon of salt.
- Step 2
Put the flour, carrot juice or pureed pumpkin, flax seed meal, finely grated peeled carrot, egg, baking soda, baking powder (optional 1/8th teaspoon of sea salt), and mix either by hand or in a blender.
- Step 3
Oil a frying pan with rice bran oil, olive oil, or macademia nut oil. Or use an olive oil pan spray. Heat the frying pan until it’s hot. Then pour about 1/3 cup (80 mL)of the batter into the frying pan. Move the pan around until you form the shape of a pancake. Or spoon the batter with a ladle or tablespoon onto the hot oil in the pan. Fry your pancake until bubbles are all over the top of the pancake. Then flip the hotcake over and fry it on the opposite side until it’s browned, but not burned. Serve with honey or maple syrup.