Blueberry Chick Pea Pancakes

I LOVE BLUEBERRIES!!They are all over the place, and nothing like locally grown blueberries to sweeten the pallate. Also, blueberries have many health benefits! Their loaded with antioxidant anthocyanins, vitamin C and help prevent vision degeneration diseases, several cancers, and helps boost brain power. Recently I discovered chickpea flour from Bob's Red Mill. I like that I can use it to make breading, but get the protien punch with it. It definitely has a nuttier taste, and will take some time to get used to. If you feel its too much, just cut the flour in half and replace it with regular baking flour. I followed this recipe from Organic.org with a few adjustments according what I had in my cupboard.

Blueberry Chick Pea Pancakes
20 min, serves 4

1 cup chick pea (garbanzo bean) flour
3/4 cup-1 cup rice, soy or almond milk
1 large egg
1 tablespoon grapeseed oil
1 teaspoon baking powder
1 quart of fresh blueberries or 8 ounce bag of frozen blueberries, defrosted



1. In medium mixing bowl, beat the eggs thoroughly. Add milk and oil and beat again. Stir 2/3 of the blueberries into the mixture. Ladle spoonfuls of batter into a well-oiled, heated skillet. Skillet will be ready when drops of water dances and evaporates.
2. Turn pancakes when the edges are brown and bubbles start to pop through the center of the pancake. Add oil or non stick spray as needed. Sweeten the stacks of pancakes with fresh blueberries, yogurt, honey, or the sweetener of your choice.