I’ve mentioned my obsession with both coats and kitchen appliances before.
And for a woman who gives her husband such a hard time about his collections (stickers, shells, rocks, stamps, coins, Legos, casino chips, need I say more?) I seem to be accumulating some collections of my own.
Cookbooks, candles, shoes, purses, and fingernail polish, just to name a few, seem to be procreating in my house.
The most recent offender?
Bob’s Red Mill.
I have enough grains, oats, and flours to feed a small (whole foods eating) army.
In general, I mostly don’t open the packages. I mostly look at them and think about all the cool things I could make with them and then I buy rolled oats and whole wheat pastry flour from the bulk bins. Pathetic, I know.
But let’s flashback almost a year ago to New Year’s Eve, 2012, where I vowed to (among other lofty, abandoned goals) start using my stuff. Meaning, I have fancy dishes, nice pajamas, delicious candles and unopened Bob’s Red Mill items that I deserve to use!
Why are we saving delicious smelling candles? Light ’em up! Who says fancy dishes are only for Thanksgiving? Use them on a random Thursday!
And so it was with these pancakes. I busted open my Bob’s Red Mill chickpea flour and we made pancakes!
As all pancakes should be, mine were poorly lit and topped with bananas.
Is chickpea flour gluten free? If so, delete the ww flour and you’ve got a gluten free breakfast.
Syrup makes everything better.
It seems that I hoard pancake recipes also…
Chickpea Flour Pancakes
1 cup chickpea flour
1/3 cup ww pastry flour
1/2 tsp baking soda
1 cup almond milk
3 TBS agave nectar
2 tsp lemon juice
1 tsp vanilla
Enough water to thin to desired consistency
Combine flours and baking soda. Set aside.
In a 2 cup Pyrex measuring cup, combine remaining ingredients except water. Pour mixture into flour and whisk until combined, adding water to desired consistency.
Heat skillet to medium, spray with nonstick spray and pour 1/4 cup of batter, cooking until bubbles form. Flip.