HEABlet Pancakes

Inspired by Denise’s Gluten Free Pancakes



Yield: 5 small pancakes

  • 1 cup chickpea flour
  • 1/2 cup vanilla rice milk (or sub milk of choice)
  • 1/4 tsp baking soda
  • pinch of salt
  • butter for frying


  • Combine dry ingredients and then whisk in milk a bit at a time as you don’t want your batter too clumpy, although it will be thick.
  • Heat butter over medium heat and spoon batter into skillet, flattening a bit with your spoon.
  • Flip halfway through cooking, about 1 to 2 minutes.
  • Serve with butter, syrup, nut butter, etc. ¬†For a savory version, top with butter and melted cheese.


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