Milli’s Rice Chickpea Pancake

Gluten-free Pancakes with Rice and Chickpea Flour

Mix equal portions of rice and chickpea flour with water, rice milk, or almond milk to create a delicious snack for hungry kids after school. Combine coconut sugar with coconut milk to prepare a sauce with a touch of honey and lemon for extra flavor. Try it once, and you will want to make it again! Enjoy a healthy, quick, and easy dessert.

The pancakes do not require fine wheat flour. I love surprising people when they find out the pancakes are made with beans and rice. Friends are often astonished by the possibility of combining bean flour with rice to create such delightful pancakes. During preparation, my close friend’s seven-year-old daughter, Millie, who loves to cook, helped out and successfully made a few. She especially enjoyed the grilled banana topped with honey and a splash of lemon juice.

Chickpeas, also known as garbanzo beans, are nutritional powerhouses rich in vitamins, minerals, fiber, protein, calcium, and potassium. They are excellent for overall heart and bone health.

Print Recipe

Milli's Rice Chickpea Pancake

Pancakes – Dadaji Fusion Recipes

Serves: 6 to 7 servings

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

If you are looking for a gluten-free, healthy pancake recipe, then this is the one for you. Try Milli's Rice Chickpea Pancake for a unique flavor experience.

Ingredients

• For the sauce:
• 1/2 cup coconut sugar
• 2 tablespoon lemon juice
• 1/2 cup coconut milk cream
• 2 drops of lemongrass essence (you can buy this online)
• You can also use tahini with coconut milk and coconut sugar as an optional sauce
• For pancake:
• 1/2 teaspoon salt
• 1/4 cup coconut oil
• 1 cup rice flour, sifted
• 1 cup chickpea flour, sifted
• 2 cups water, rice or almond milk
• 1 teaspoon baking powder or bicarbonate soda
• You can add berries or use ripe bananas as an optional ingredient

Instructions

How to prepare the sauce:

1

Bring a pot of water to a boil over high heat. In a small bowl, place the coconut sugar and allow it to melt by setting the bowl in the boiling water; the heat will melt the sugar without burning it.

2

Add the coconut milk cream, lemon juice, and lemongrass essence. Mix well and set aside.

How to prepare the pancake:

3

Decide on the desired pancake size. In a bowl, combine the rice flour, chickpea flour, salt, and coconut oil. Whisk thoroughly to incorporate plenty of air into the batter. Continue beating for about 10 minutes, then gently whisk in the baking powder. The batter will begin to bubble slightly.

4

Heat a skillet over medium heat and lightly grease it with oil using a brush or cloth. Pour a half-scoop of batter onto the skillet to form a pancake. Cook until the edges turn slightly brown, then remove from the skillet.

5

To serve, top the pancake with the prepared sauce and add grilled banana (or other optional fruits) as desired. Fold the pancake and enjoy.

Nutrition

• 280.0 Calories
• 40.0g Carbohydrates
• 0.0mg Cholesterol
• 10.0g Fat
• 5.0g Fiber
• 7.0g Protein
• 200.0mg Sodium
• 0.0g Trans fat