This recipe is an adaptation from "The PlantPure Kitchen" recipe book. I adjusted it because I really do not like cornbread and when I made them the very first time I followed the recipe exactly. The second time I made them, I substituted the alternate flours and was extremely happy with the results. These pancakes really stick to your belly because of the high protein garbanzo bean flour. You can also substitute quinoa flour for the bean flour - another high protein option.
When I made these pancakes today I also substituted Lily's Stevia sweetened,
dark chocolate chips for the blueberries. Oh, the joy! I do love a good dark chocolate. I topped each pancake with 1 teaspoon of real maple syrup, 1 teaspoon of almond butter and a sprinkle of pumpkin seeds. (Chunked mango on the side!) Of course, you can top with your favorite toppings! Enjoy! ~Kari
