Guest Post: Light & Moist Pancakes by VEGirl

The circle of pancake love goes like this.  VEGirl (who is amazing and makes me wish I was a little bit of her amazing when I was in high school) loves pancakes.  And we love VEGirl and we love pancakes and we love rats and so does VEGirl.  So go check out her blog, The Adventures of VEGirl.  The end.

I love pancakes. To say I have an obsession would be an understatement. It’s more like an obsessed obsession.

Did that make any sense?

I am forever experimenting with every possible variety and variation of pancakes I can think of—with different ingredients and flour combos, I’ve done banana herb pancakes, chocolate pancakes, and cookie dough pancakes (eek!). Another brilliant discovery was the savory pancake—perfect for a veggie sandwich, or a classic pb&j.

But whether or not you go the traditional margarine and syrup route or aim for a more gourmet twist, these pancakes can fit the bill. What with their ever so slight sweetness and multi-purpose crumb, they are like a healthier, more whole-food version of a normal white-flour pancake, utilizing tapioca starch for a fluffier texture. It’s a great way to sneak that bean and whole grain goodness into your family– and might I recommend mixing some berries or chocolate chips into the batter?

You won’t be disappointed.

Light and Moist xGFx Pancakes

2 cups garbanzo bean flour

½ cup tapioca or arrowroot starch

½ cup brown rice flour

1 teaspoon baking soda

Optional: sweetener (stevia, sugar, agave, etc.)

1 ½ – 2 cups water, more if needed

½ cup applesauce

1 tablespoon vinegar

Optional add-ins: dried fruit, chocolate chips, berries, nuts, etc.

Begin heating one or more cooking pans over low to medium heat. Meanwhile, whisk together the garbanzo, arrowroot/tapioca, and rice flour, in addition to the baking soda and optional sweetener. Combine dry together well, then incorporate the water—the more water, the thinner the pancake. Add optional add-ins to this almost-completed batter.

Depending on what pan you use, grease the pan if you wish. Just before cooking, stir the vinegar into the batter to activate the baking soda’s leavening properties. Ladle approximately a ¼ cup (more or less depending on you desired pancake size), and allow the heat to make bubbles form throughout the pancake. Flip and cook through on the other side. I can’t give a definite time for each side to be cooked, since different sizes and thickness determine that. Check the middle of the pancake for the first few to get the feel for your particular batch.

Serving and storage:

Great served hot plain or with sides and toppings (nut butter is highly recommended). Leftovers can be stored at room temperature for up to a day, and any leftovers put in the freezer inside an airtight bag or container. These can be made ahead and frozen, to be toasted or microwave for quick breakfasts!

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  1. Posted August 18, 2011 at 7:21 am | Permalink

    your pancakes look delicious!

  2. Posted August 18, 2011 at 8:51 pm | Permalink

    These look so great! Thanks so much for writing this up.

  3. jessy
    Posted August 20, 2011 at 3:55 pm | Permalink

    thanks so much, VEGirl! dan and i made these for brunch today. we didn’t have applesauce so we subbed in organic canola oil (and used plain almond milk for the water). oh my goodness…..they are just as you say, light and moist and oh-so scrumptious! they’re by far the best pancakes i’ve had – thank you so very much for sharing your rock’n recipe with us all!

  4. Kristine
    Posted August 20, 2011 at 10:00 pm | Permalink

    They look delicious!

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