Whether it’s an early weekday morning, a lazy Sunday, or a few hours past midnight, sometimes all you want is a stack of fluffy buttermilk pancakes. My chickpea flour rendition is sure to hit the spot.
- Yield: 18 3-INCH) PANCAKES
- 2 cups (240 grams) chickpea flour
- 1¾ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs
- 1 2⁄3 cups buttermilk
- 1 tablespoon fresh lemon juice
- 1½ tablespoons natural cane sugar
- ½ teaspoon vanilla extract
- Cooking spray or vegetable oil, for cooking
- Pure maple syrup, for serving
How to Make It
- Preheat the oven to 250°F.
- In a large bowl, whisk together the flour, baking soda, and salt
- In a medium bowl, whisk the eggs; whisk in the buttermilk, lemon juice, sugar, and vanilla. Add to the flour mixture, whisking until just blended.
- Heat a large nonstick griddle or skillet over medium heat. Spray it with cooking spray or brush with vegetable oil. For each pancake, pour about ¼ cup batter onto the griddle. Cook the pancakes until bubbles appear on top. Turn each pancake over and cook for about 1 minute, until golden brown. Transfer to a heatproof plate and keep warm, covered, in the oven.
- Repeat with the remaining batter, spraying the griddle and adjusting the heat as necessary between batches. Serve with maple syrup.