Chickpea pancakes with Quinoa flour.
Some people may think that chickpeas are not that great but have you tried them in pancake batter? This dish is good for vegetarians who live an alkaline lifestyle or if you have a wheat or gluten intolerance. This savory pancake is filled with protein and fiber and ingredients follow the Dr. Sebi list of ingredients.
INGREDIENTS:
1 cup garbanzo bean flour
1 cup Quinoa flour
1/4 cup sugar
1 tsp baking powder (not Dr. Sebi approved)
1/2 tsp sea salt
3/4 cup coconut milk
3/4 cup hot water
2-4 Tbls avocado or grapeseed oil
Simple syrup on top:
1 cup blueberries
1 cup strawberries
1 key lime-juice
1/4 cup pure agave nectar.
DIRECTIONS:
Sift dry ingredients in a bowl. Make a well.
Add Coconut milk/cream to well and stir.
Add extremely hot water to thick batter. Stir
Heat Skillet on Med to Med-high heat
Add a little oil to coat skillet.
Add 1/2 cup batter or as much as you’d like
(depending on how light or dark you like your pancakes determines the length of cooking time each side)
Simple syrup:
Add all ingredients in a small saucepan and simmer on Low approximately 5-10 minutes.
