Saturday, October 19, 2013

Caleb's Savory Garbanzo Flour Pancakes

Our son, Caleb, created these pancakes and they are delicious. Of course, being the great cook that he is, he doesn't measure ingredients.  So it took me a few tries to get the right consistency. His original recipe uses whole kernel corn, with sauteed sweet green peppers and onions.  I pureed cream style corn and used onion powder and finely minced sweet green pepper. 

Use this recipe as a template for trying other seasoning combinations. Coriander and cumin would likely be great compliments to the garbanzo flavor.  I served the pancakes with goat yogurt and because they are savory rather than sweet, I felt no desire for a sweet syrup. These are Pzazz as snacks, too!

    1 cup cream style corn
    6 Tablespoons liquid egg whites
    2/3 cup Bob's Red Mill Garbanzo Bean (chickpea) flour
    1/4 teaspoon baking powder
    1/4 teaspoon curry powder
    dash of onion powder
    2 teaspoons finely minced green pepper
    1/8 teaspoon salt
    freshly ground black pepper

Put the cream style corn into the Magic Bullet or similar device and puree to a smooth consistency. Add the liquid egg whites and stir thoroughly. Add the garbanzo bean flour, baking powder, curry powder, and dash of onion powder. and minced green pepper, if using. Melt coconut oil onto a griddle.  Ladle twelve pancakes and fry. These need to be cooked at a bit lower temperature and a bit longer than normal pancakes. Full of Pzazz when served with goat yogurt! 

Nutrition per pancake :
Servings per recipe: 12
Serving Size: 1 pancake  (I ate three of them for breakfast.)
Calories: 45
Total Fat: 1 g
Cholesterol: 0 mg
Sodium:  95 mg
Total Carbs: 8 g
Dietary Fiber: 1 g
Protein: 3 g

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