HEABlet Pancakes

Ingredients

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

Directions

• 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.