Here's a recipe for pancakes. This was an experiment and turned out pretty well, so I had to write it down. That is saying alot, since I have never considered anything but buttermilk pancakes worth bothering with.
1 1/4 cup Bob's Red Mill Garbanzo and Fava Flour
1 T. baking powder
1 pinch kosher or sea salt
2 eggs, divided (preferably from your own free range hens).
1 T. Grapeseed oil
1 c. organic milk, more or less, to your desired consistency
A little Agave nectar to sweeten, if desired
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Mix dry ingredients together. Beat egg yolks, oil, and milk together. Blend together with dry ingredients. Beat egg whites to a soft peak then fold into batter. Coat a nonstick pan with a little grapeseed oil and a little butter to help brown the pancakes. Preheat pan to medium or just under medium then use enough batter to make pancakes about 6 or 7 inches in diameter. When lightly browned, turn and brown the other side. Serve with butter, homemade chunky cinnamon applesauce, unsweetened and splurge on a small spoonful of sour cream if desired.
This is grain free, gluten free, sucrose free and tastes pretty great! The grapeseed oil gives a nutty flavor that I like, but any other healthy oil can be substituted. I may try using organic yogurt and less milk in the batter next time.
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