Chickpea Pancake Recipe – Vegan Pancake Recipe – How To Make Vegan Pancakes

INGREDIENTS

• 1 green onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped red pepper
• 1/2 cup chickpea flour (also known as garbanzo flour or besan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• pinch red pepper flakes (optional)
• 1/2 cup + 2 tablespoons water
• For serving: salsa, avocado, hummus, cashew cream (optional)

DIRECTIONS

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Banana Pancake Cake Recipe

Prep: 15 mins – Total: 70 mins

Ingredients

• ½ cup (4 oz.) salted butter, softened and divided 
• 2 Tbsp.s (1 oz.) rum 
• ¾ cup firmly packed brown sugar 
• 2 medium-size ripe bananas 
• ½ cup chopped toasted pecans 
• ¾ cup granulated sugar, divided 
• 2 large eggs, separated 
• 1 cup whole buttermilk 
• 1 tsp. vanilla extract 
• 2 cups Aunt Jemima Original Complete Pancake & Waffle Mix (from 1 [32-oz.] box) 
• ½ tsp. ground cinnamon 

Directions

1. Preheat oven to 350°F. Melt 1/4 cup of the butter in a 10-inch cast-iron skillet over low; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
2. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over brown sugar mixture. Sprinkle pecans evenly over bananas and brown sugar mixture.
3. Beat together 1/2 cup of the granulated sugar and remaining 1/4 cup butter in a large bowl with an electric mixer at medium speed until blended. Add egg yolks, 1 at a time, beating just until blended after each addition, reserving egg whites for later. Add buttermilk and vanilla, beating just until blended. Add pancake mix and cinnamon, beating just until blended.
4. Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
5. Spread batter evenly over pecans and bananas in skillet. Place skillet on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving plate. Serve warm.

This recipe and photos were created by MyRecipes.com, we simply shared it. Check them out for more great ideas!

Cinnamon Swirl Oven Pancake Recipe

Prep: 10 mins – Cook: 18 mins – Total: 28 mins

Ingredients

• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 2 Tbsp sugar
• 1 cup milk
• 1 large egg
• 4 Tbsp butter*, divided
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 tsp brown sugar

Directions

1. Preheat the oven to 425ºF.
2. In a large bowl, combine the flour, baking powder, sugar, and salt.
3. In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter.
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring). Let the batter sit for five minutes. Meanwhile, prepare the cinnamon swirl mixture.
5. Combine 1 tablespoon of melted butter with the cinnamon and brown sugar. Set the cinnamon mixture aside. This will be the cinnamon swirl in the pancake batter.
6. Add 1 tablespoon of butter to a 10″ oven-safe skillet. Preheat the skillet on the stove top over medium theat until he butter starts to sizzle and foam. Use a brush to spread the melted butter all over the surface and up the sides of the skillet.
7. Pour the pancake batter into the preheated skillet. Drizzle the cinnamon mixture over the pancake batter and then drag a spoon through the surface to sort of swirl the cinnamon into the pancake batter.
8. Transfer the skillet to the fully preheated 425ºF oven and bake for about 18 minutes, or until puffed in the center and slightly golden brown on the outer edges. If you prefer a more browned top to the pancake, you can switch the oven to the broil setting and broil until the desired color has been achieved (watch closely!).
9. Slice the pancake into eight pieces and serve.

This absolutely amazing recipe and photos were created by BudgetBytes.com, we just shared it! Please check them out as they have so many awesome ideas!