We like to eat pancakes for dinner. It doesn’t require thawing time and is inexpensive compared to a meat-based meal. Sometimes I wonder if the kids are getting enough protein on pancake night, so I have been experimenting with the recipe. I’ve noticed that many gluten-free recipes use garbanzo bean flour or cooked garbanzo beans for baked goods. I still use wheat as a base, but adding a few chick peas boosts the protein content (they are also good sources of iron and folate) of the pancakes and make them more filling as a dinner meal. Feel free to try them for breakfast though!
I don’t think many people make pancakes from scratch anymore. If you learn a basic recipe, it can be just as fast as using a mix. Try it a few times and you will find that it’s not much extra effort for fresh-mixed healthy pancakes that taste better than your boxed mix.
This recipe is enough for a family, but can easily be sized up or down. The recipe is very forgiving, so if you have a few extra beans to use up or something, just toss them in. If you added too much liquid, just add a few tablespoons of flour. I rarely use any measuring tools when I make these and they always turn out great!
I used a 1/3 measuring cup to make equal sized pancakes and ended up with 2 dozen.
Healthy Chocolate Chip Pancakes (with garbanzo beans!)
3 organic eggs
3 pureed ripe bananas
1 cup pureed garbanzo beans
3 TBS warm coconut oil
3 TBS maple syrup, sucanat, or brown sugar
3 cups of fresh-ground whole wheat flour (or any whole wheat flour)
3 TBS baking powder
3 tsp salt
Coconut or almond milk (optional)
Beat the eggs in a medium bowl. Blend the bananas and beans until smooth, and add to the eggs. Mix in coconut oil and sweetener. Add the flour, baking powder and salt. Here’s the unscientific part—add as much liquid as you need to make a good batter consistency. I have made these with only water, or a combination of milk and water. I used around 1 1/2 cups, but you may need more or less. Just add gradually and stir until the batter pours well. Sprinkle with chocolate chips while cooking.
The bananas and chocolate chips make these so delicious that we eat them without syrup.
One tip for prettier pancakes—make sure the griddle is thoroughly heated before pouring batter on it. If it hasn’t had the chance to warm up enough, the pancakes will stick to the bottom making them impossible to flip. I’ve made the recipe enough that I can do it quickly while the griddle heats. I flip on the heat right when I start mixing and it’s ready to go by the time I’m finished.
Once you get the basic recipe down, you can make substitutions easily. For example, try blueberries instead of chocolate chips, or add a couple of tablespoons of ground flax seed.
Watch your family enjoying them and feel good about what they are eating…even if it’s pancakes for dinner!