Garbanzo Bean / Chick Pea Flour Pancakes with Berry Topping

   by MJ Healthy Living

 

1 ½ Cup Garbanzo Bean / Chick Pea flour

2 Tablespoons ground flax seed

2 Teaspoons sea salt

1 ¼ Cup to 2 Cups hot (not boiling) filtered water

2 Eggs

2 Tablespoons sunflower oil

 

Directions

(It is best to start the topping mix first – and let it simmer while making pancakes.)

Mix all dry ingredients together.

Add eggs and oil, mix together.

Slowly add hot water to mixture, mixing as you go, add water to the consistency desired for pancake batter.  It is best to let this sit for 5 to 10 minutes, then mix again and add more water if needed.

Add 2 to 3 tablespoons sunflower oil to skillet and let it get warm before you start cooking the pancakes.

Cook these just as you would regular pancakes – only let the first side cook longer – watching for brown crispiness around the edges of the pancake before flipping.

 

Topping:

 

2 to 4 Cups Frozen Mixed Berries (make sure that there is no sugar added)

1/3 Cup Filtered water

1/3 Cup Xylitol or 1/8 Teaspoon pure Stevia (without any sugar alcohols)

 

Directions

In a sauce pan on low to medium low heat put all ingredients in the pan and let it slowly cook (about 10 – 15 minutes).  It is best to start the topping mix first – and let it simmer while making pancakes. 

Frequently check the berries making sure they have enough water and mashing the fruit once in a while.

You want this topping to be a thick enough to cover the pancakes but thin enough to pour.  Usually by the time the pancakes are cooked the topping is done.