Chickpea Flour Breakfast Pancakes

My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.

If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.

Chickpea Flour Breakfast Pancakes

Recipe by Lisa Turner Published on June 6, 2013 Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious Preparation: 5 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 1 cup chickpea flour (besan) 1/4 cup unbleached all-purpose flour 1/4 cup arrowroot starch 1 tablespoon brown sugar 1/2 teaspoon baking powder 3/4 cup plain whole fat yogurt 1/4 cup water 1 egg, beaten Instructions: Combine the flours, arrowroot starch, brown sugar and baking powder in a mixing bowl. Whisk together the yogurt, water and egg, and stir into the dry ingredients until the batter is smooth. Heat a few teaspoons of butter or oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are separated from the pan. Flip the pancakes and cook for minute or until both sides are golden brown. Drain on sheets of paper towel. Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes eight 4-inch pancakes

More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries