Chick Pea Pancakes

Chickpea pancakes with ginger apple compote

posted by in sock monkey slippers with 17 comments

A far cry from the popular french street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make! Our own Ashley Bass, creator of Musings of a Mid-Life Mom, created these delightfully fluffy pancakes and has been on my “you know what” daily to post the recipe. Can’t you just picture her in the kitchen on a Sunday saying, “Chickpeas are good in humus, kids like hummus, why not Chickpea pancakes?” I’m not going to lie, although I was impressed with the creativity I was a little hesitant to make them. Finally, last night I decided to reward Miss Mia with pancakes for dinner after she apparently has potty trained herself. {That’s a story for another day, but it’s true. So far I haven’t had to do a thing but purchase a potty. Yes, you are welcome to throw rotten tomatoes at me.}
After making a batch, I have to say I don’t want to make pancakes any other way! A little healthier than your average flour pancake, this chickpea pancake recipe is made with whole wheat flour, applesauce (a little touch from me), and mashed chickpeas that bring a healthy amount of protein, fiber, iron, calcium, and Vitamin C and not to mention they make the pancakes ultra fluffy and moist! Top with maple syrup, honey, or this ginger apple compote for an amazing breakfast or even dinner! Thanks Ash.
Chickpea Pancakes with Ginger Apple Compote makes 16

• 1 1/2 cups Whole Wheat White Flour (you can use white all-purpose as well or mix half wheat half white)
• 1 Tbs Baking Powder
• 3/4 tsp Kosher Salt
• 1 16 oz can Chickpeas or Garbanzo Beans
• 1 cup Organic Apple Sauce, no sugar added
• 1 cup Milk
• 2 Eggs
• 4 Tbs Butter, melted
• 1 Tbs Honey
• 1 tsp Vanilla Extract

**to make a lighter version of this recipe, substitute the milk for 1% and the butter for 1 Tbs extra virgin olive oil. {For those of you on Weight Watchers, this version is 6 points for 3 small or 2 large pancakes and add 1/4 cup of ginger apple compote for 2 points.}

In a small bowl, combine all dry ingredients (flour, baking powder, salt).

Drain and rinse the chickpeas.

Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.

Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.

Add the dry ingredients to the wet and stir until just combined.

Heat a griddle or skillet to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.

With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through. Now you can serve just like this with a little syrup or….
Ginger Apple Compote makes 1 cup

• 2 medium organic apples (I used Fuji), peeled, cored, and diced
• 1 tsp fresh ginger peeled and shredded (with a microplaner) or 1/2 tsp dried ground ginger
• 1/4 tsp vanilla extract
• 3/4 cup water
• 2 Tbs brown sugar

In a saucepan, add all ingredients and bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!

Or if you are anything like Ashley, you can always just throw some mashed chickpeas in pre-made whole wheat pancake mix and make this super fast! But where is the fun in that? Freeze any leftovers and pop in the toaster to reheat. Enjoy.

…and for something a little different, spoon the batter in greased muffin tins and place in a 400° oven for 10 to 15 minutes until cooked through. Crispy on the outside and moist and creamy on the inside these little pancake muffins are insanely delicious. Thank God I didn’t cook many because I really didn’t want to work out for 3 hours today!

Pancakes for dinner? Why, yes please.

Thanks for the tip, Jillian!