Breakfast

Blueberry Chickpea Pancakes is for Breakfast.

Blueberry Chickpea Pancakes takes several minutes to prepare.

Blueberry Chickpea Pancakes takes several minutes to cook.

Blueberry Chickpea Pancakes makes 6 servings.

The ingredients for Blueberry Chickpea Pancakes are:

1 cup of chick pea (garbanzo bean) flour*
(You can also combine 1/2 cup chick pea flour with 1/2 cup brown rice, buckwheat or millet flours.)
3/4-1 cup rice, soy or almond milk
1/4 cup egg substitute
1 tablespoon expeller-pressed oil
1/2 teaspoon gluten-free baking powder
1 quart of fresh blueberries or 1 8-ounce bag of frozen blueberries, defrosted

Here is how you make Blueberry Chickpea Pancakes:

In a medium mixing bowl, beat the egg thoroughly. Add milk and oil and beat again. Stir half of the blueberries into the mixture. Ladle spoonfuls into a well-oiled, heated skillet (oil should just be starting to make ripples). Turn pancakes when the edges are brown and bubbles start to pop through the center of the pancake. Add oil to the skillet as needed. Sweeten the stacks of pancakes with the fresh blueberries, yogurt, maple syrup, raw honey, blueberry jam or the sweetener or your choice. Serving Size: Makes a dozen 3- to 4-inch pancakesNumber of Servings: 6Recipe submitted by SparkPeople user KHOLCOMB1309.

The nutritional information for Blueberry Chickpea Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.9

• Total Fat: 4.3 g
• Cholesterol: 0.1 mg
• Sodium: 80.2 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.8 g
• Protein: 6.5 g

The dietary needs meet for Blueberry Chickpea Pancakes is Vegetarian