ALKALINE ELECTRIC FLUFFY GARBANZO BEAN BLUEBERRY PANCAKES | THE ELECTRIC CUPBOARD

garbanzo bean flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative, while egg substitute can be cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Add 1/2 cup of garbanzo bean flour to a mixing bowl.

Add a pinch of sea salt, a pinch of cayenne pepper, and a pinch of all spice to the flour (all optional).

Add 1/2 teaspoon of seamoss powder to the dry ingredients.

Whisk the dry ingredients together until well combined.

Heat a pan on medium-high heat and add 1/2 teaspoon of grape seed oil.

Add 1/2 teaspoon of agave to the mixture.

Add about 1 teaspoon of hemp seeds (optional).

Pour in carbonated water to achieve desired pancake consistency, without stirring, just folding the mixture gently.

Fold in fresh blueberries gently into the batter.

Carefully pour the batter onto the heated pan, making sure not to overcrowd it.

Cook the pancakes for a couple of minutes on each side until they rise and are ready to flip.

Once cooked, place the pancakes on a plate and stack them if desired.

Serve the pancakes topped with banana slices and a drizzle of date sugar or agave syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens