Bean Flour Pancakes
4 servings
40 minutes
Chickpea flour pancakes are a refined embodiment of Arabic culinary traditions, where chickpea flour plays a key role. These delicate and aromatic pancakes have a soft nutty flavor, beautifully complemented by the sweetness of blueberry jam with citrus notes of lemon zest. Their texture is airy and slightly porous, while the addition of cinnamon provides a warm spicy depth. They are not just breakfast or dessert but also a versatile treat suitable for a light snack. The combination of healthy ingredients makes the dish nutritious and filling, perfect for those seeking a healthy alternative to traditional baked goods. These pancakes are easy to prepare and fill the home with warm Eastern aromas, creating an atmosphere of coziness and gastronomic delight.
1
Jam: Combine 1 1/2 cups of blueberries, sugar, lemon peel, and 3/4 cup of water in a small saucepan and bring to a boil.
- Frozen Blueberries: 3 glasss
- Sugar: 3 tablespoons
- Lemon zest: 1 piece
2
Simmer for 7-10 minutes until thickened. Add the remaining 1 1/2 cups of berries, cover, and remove from heat.
- Frozen Blueberries: 3 glasss
3
Let it sit for 10 minutes.
4
Pancakes: Mix all the flour, cinnamon, and baking powder in a large bowl. Pour in the oat milk and vanilla extract. Let the batter sit for 10 minutes.
- Chickpea flour: 0.6 glass
- Almond flour: 1 tablespoon
- Cinnamon: 0.5 teaspoon
- Baking powder: 0.3 teaspoon
- Oat milk: 1 glass
- Vanilla extract: 1 teaspoon
5
Grease a wide non-stick skillet with oil and heat over medium heat. Pour 2 tablespoons of batter into the skillet and spread evenly.
- Canola oil: 2 tablespoons
6
Fry the pancake for 2-3 minutes on each side until golden brown. Before serving, drizzle the pancakes with jam.
- Frozen Blueberries: 3 glasss