Thank goodness there are so many options to substitute for wheat flour. If you’ve perused our blog, you’ve seen dozens of combinations that make up delicious breads, fluffy biscuits, and flaky croissants. But there is another very healthy option you might not have heard of or used before. Chickpea flour, often call gram flour or Besan, is made by grinding up dried garbanzo beans.
In addition to the high fiber content, chickpea flour offers tons of protein (almost 22g per third a cup), hardly any saturated fat, cholesterol, or sodium. It also contains magnesium and copper, folate, and manganese. All this adds up to a satisfying eating experience.
This gluten-free flour option has been used for centuries in old world cuisine, from Indian Pakoras to Jewish Gundi dumplings. It’s also a great way to thicken sauces without the wheat. Sometimes, the chickpeas are roasted before grinding to bring out even more of their nutty flavor. For more information on toasting and/or grinding your own chickpea four, check out this post.
Another wonderful way to make a filling meal of chickpea flour is to make pancakes. With holidays fast approaching, the recipe below would be a great way to feed guests or children in such a way that their stomachs will be almost completely satisfied until the midday or evening feast. Guests will enjoy the festive spices and you’ll enjoy a hassle free meal with your loved ones.
Chickpea Flour Gingerbread Pancakes
Makes 16 pancakes.
5 1/3 cup coconut or almond milk (also see Mega List of 22+ Dairy Substitutes for Gluten and Lactose Free Baking)
1/2 cup chia seeds
1 dozen large eggs
3/4 cup maple syrup, plus more for topping
3/4 cup dark molasses
3 tbsp. vanilla extract
5 1/3 cup chickpea flour
8 tsp. baking powder
8 tsp. ground cinnamon
2 tbsp. ground ginger
1 tbsp. ground cloves
1. Combine non-dairy milk and chia seeds in a large bowl and allow to sit 20 minutes until chia has jelly-like texture. Or allow the chia to soak overnight in the milk, and then prepare the recipe.
2. Preheat a medium non-stick pan on medium-low heat.
3. Meanwhile, combine the dry ingredients in a separate bowl, and then add to the chia milk mixture. Stir gently until mixed. DO NOT over stir.
4. Pour 1/16 of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and edges begin to turn solid.
5. Flip and cook additional minute.
6. Place done pancake on plate in microwave or oven heated on low to keep warm. Then repeat steps 4-6 with the rest of the batter.
7. Serve with your favorite butter, additional maple syrup, or chopped apple and pecans.
Do you like pancakes? How about these Gluten Free Almond Flour Pancakes with Fruit Topping!