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Recipe adapted from The Bean Queen cookbook.

1/2 cup garbanzo beans

1/2 cup oat flour

½ tsp. salt 

1 tsp baking powder-optional

1/2 cups unsweetened ( vanilla -if desired) almond milk 

2 teaspoon organic vanilla extract- omit for a savory dish.

1 large egg 

1 teaspoon nutmeg-omit for a savory dish

Whisk dry ingredients in mixing bowl, then add in almond milk and eggs. Whisk briskly until most of the clumps are gone. Swirl 1 tsp or less of olive oil to coat the bottom of the pan. Cook each side till golden.

For fluffy pancakes, separate eggs, and egg whites. Add the yolk to wet ingredients and beat egg whites till fluffy and fold into batter.

This recipe makes 10 small pancakes.