ALL OF THE BEANS.
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Chickpea Pancakes with Strawberries and Cream
A little sweet and a lot of fun, these chickpea pancakes not only get you some extra plant-based protein - they’re made with a hint of fresh orange you can smell with every flip! Surprisingly easy and perfect straight off the pan, strawberries and cream make them truly next level.
- Prep Time
20 Mins
- Cook Time
10 Mins
- Serves
14-15
Ingredients
- 1 can (16 oz) Bush's® Garbanzo Beans, drained and rinsed
- 1 ¼ cups milk (+ 1 extra TBSP to thin batter, if needed)
- 1 teaspoon vanilla
- Zest and juice of ½ orange (1 tablespoon zest and 2 tablespoons juice)
- 1 egg
- 2 ½ tablespoons butter (2 tablespoons melted, ½ tablespoon for skillet)
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional Toppings
Strawberry orange compote and mascarpone cream
Cooking Instructions
- 1ADD
Add chickpeas, milk, vanilla, orange zest, orange juice, and 2 tablespoons melted butter to a blender and pulse until smooth. Then add the egg and pulse a few more times to blend.
- 2WHISK
Whisk dry ingredients (flour, sugar, baking powder and soda) together in a large bowl.
- 3ADD
Add chickpea mixture to dry ingredients all at once.
- 4MIX
Mix wet and dry ingredients together with a spatula until you can’t see any more of the flour and everything is well combined.
- 5HEAT
Heat a nonstick skillet over medium heat and add ½ tablespoon of butter to the skillet.
- 6COOK
Once the skillet is hot, ladle on pancake batter using a ¼ cup measuring cup.
- 7FLIP
Flip pancakes after 2-4 minutes, when batter starts bubbling and the bottoms are golden brown. Cook another few minutes until the second side is golden, as well.
- 8ENJOY
Eat them plain or stack two and top with strawberry orange compote and a dollop (about 2 tablespoons) of mascarpone cream! Makes 14-15 pancakes.