Switch up your weekend pancakes with this simple garbanzo bean flour recipe. The batter is soaked overnight, then mixed with Dr. Cowan’s Garden Threefold Blend (Slightly Sweet) Powder and Burdock Root Powder before being cooked on a skillet until golden. Serve warm with maple syrup.
Combine flour with warm water and lemon juice and mix. Cover with cotton cloth and let sit for 6 to 12 hours. I usually do this overnight. Soaking beans and grain helps digestibility.
When soaking is done add the rest of the ingredients and mix. It should reach the consistency of pancake batter.
Preheat skillet or griddle over medium heat and cook as you would pancakes, flipping when you see air bubbles.
