My Dad used to serve up a batch of selfmade pancakes at the weekend after I turned into a touch girl. I like to carry on the subculture of weekend pancake breakfasts as an grownup too, and it offers me a chance to test with exceptional components, flavors and strategies for pancakes. Light and fluffy or strong and strong, I revel in pancakes in all sorts and the search for new recipes.
If you are seeking out a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the factor. Just as simple as pancakes made with everyday all-reason or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour ? Additionally referred to as besan in Indian grocers ? Is broadly to be had now in fitness food stores, Asian grocers and plenty of supermarkets. Dress those pancakes up with butter, whipped cream, sparkling berries, maple syrup or your favorite topping for a first-rate and nourishing weekend breakfast treat.
More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries
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