Sunday, June 20, 2010

M, Tu, W, Th, F, Sa . . .

PANCAKE DAY!

I got up a little bit earlier than planned this morning to make sure I had time to make pancakes before church. I'm goofy like that. :) I subbed some chickpea flour for my usual whole-wheat pastry flour, in an attempt to amp up the protein content a little bit, and it worked well! Neither Dan nor I detected a scrap of "beany-ness" about these 'cakes.

The way I see it, if organic raspberries are on sale for $1.99 a carton, organic blackberries are on sale for $2.99 a carton, and strawberries are in season locally, you kind of HAVE to make pancakes, right?

5 comments:

Courtney said...

I love using chickpea flour! Did you use all chickpea flour in the recipe, or was it a mixture of flours?

And where are organic berries on sale like that?! At the Wedge?

Courtney

aimeeshealthyliving said...

That looks yummy...I will have to experiment with the chick pea flour now. Thanks for the inspiration:)

Catherine said...

Courtney, I used 3/4 cup whole-wheat pastry flour, and 1/4 cup chickpea flour. I bet 2/3 cup ww pastry and 1/3 cup chickpea would work, too!

Emily said...

I have wanted to use chickpea flour! What else do you use it in?

Catherine said...

Emily,

I think I've used it in veggie burgers before, (some recipe called for it,) plus I think it's a key ingredient in the "Fronch Toast" recipe in Vegan with a Vengeance?