Hierdie 4-bestanddele kekerertjiemeel pannekoeke is maklike, sagte en proteïenryke pannekoeke gemaak met slegs vier bestanddele. Bonus, hierdie pannekoeke word sonder melk, olievry, graanvry en glutenvry gemaak!
Kekerertjiemeelpannekoeke is eiervrye, sagte veganistiese pannekoeke gemaak van kekerertjiemeel, ook bekend as besanmeel. Bonus, hierdie is 'n 4-bestanddeel pannekoek. proteïenpannekoek resep met 3 gram plant-gebaseerde proteïen per pannekoek. Dis so 'n gesonde alternatief vir my klassieke Vegan Pannekoeke, Veganistiese Piesangpannekoeke, of Veganistiese Amandelmeelpannekoeke.
Hou jy van hierdie resep?
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Kekerertjiemeelpannekoeke
Bestanddele
- 1 koppie Kikkererwtenmeel - bekend as kikkererwtenmeel (NIE besan- of grammeel nie)
- 2 teelepels Bakpoeier - of 1 teelepel koeksoda
- 3 eetlepels Ongeraffineerde Rietsuiker - klappersuiker of suikervrye eritritol/Monnikvrugte
- ½ koppie + 2 eetlepels Amandelmelk - vanielje, onversoete of plantmelk van jou keuse
opsioneel
- 1 teelepel Vanielje-ekstrak
- ½ teelepel Kaneel
instruksies
- In 'n mengbak, klits die kekerertjiemeel, bakpoeier en suiker tot goed gemeng en sonder klonte.
- Klits onversoete amandelmelk by tot glad. Let daarop dat kekerertjiemeel maklik klonte maak. Om dit te vermy, klits kragtig totdat daar niks meer oor is nie. Dis oukei as daar 'n paar klonte is, maar hoe minder, hoe beter smaak dit! Jy kan ook die beslag in 'n blender meng vir 'n ultragladde tekstuur.
- Verhit 'n kleefvrye crêpepan of kleefvrye pannekoekrooster oor medium hitte. Smeer die pan liggies met groente-olie, ongeveer 1/2 teelepel. Ek stel voor dat jy 'n stukkie geoliede absorberende papier op die pan vryf om te veel olie te vermy. As jy te veel olie byvoeg, sal jou pannekoeke braai, en dit is nie wat jy wil hê nie.
- Skep 2-3 eetlepels beslag per pannekoek, afhangende van die grootte wat jy verkies.
- Kook 2-3 minute aan die een kant of totdat die kante halfpad gestol is, borrels in die middel vorm, en dit maklik is om om te draai sonder om te breek.
- Skuif 'n spatel onder die pannekoek en draai om. Nog 1 minuut aan die ander kant of totdat die middel gestol is en die pannekoek donsig is.
- Laat afkoel op 'n rak en herhaal totdat daar geen beslag meer oor is nie. Jy behoort 8 mediumgrootte pannekoeke van hierdie beslag te kan maak.
- Sit dadelik voor met esdoringstroop, piesangskyfies en vars bloubessies.
Notes
- Jy kan 1/3 koppie vegan donker sjokolade-skyfies of vars bloubessies by die beslag voeg voor jy dit kook.
- Jy kan die gaar pannekoeke in 'n ritssluitsakkie of lugdigte houer vries. Maak seker dat hulle nie oorvleuel nie. Dit maak dit makliker om een vir een te ontdooi. Ontdooi 3-4 uur of oornag by kamertemperatuur. Verhit weer in 'n pannekoekrooster of rooster vir 'n paar minute in 'n broodrooster.
- Jy kan die beslag vooraf maak en jou pannekoeke die dagoggend bak.
Voeding
Bestanddele en vervangings
Al wat jy nodig het om hierdie resep vir kekerertjiemeelpannekoeke te maak, is 4 bestanddele. Kom ons kyk wat jy nodig het.
- Kikkererwtenmeel, staan ook bekend as kikkererwtenmeel – ek gebruik graag Bob's Red Mill se meel vir hierdie resep. Voordat jy jou meel begin gebruik, maak seker dat dit geen klonte het nie; indien wel, breek dit met 'n vurk voordat jy die meel afmeet vir volle akkuraatheid. Kikkererwtenmeel kan in baie ander resepte soos myne hergebruik word. Kikkererwtenmeel Tortillas, Kikkererwtenmeel Piesangbrood, of Kekerertjie-grondboontjiebotterkoekies.
- Ongesoete Vanielje Amandelmelk – dis wonderlik om vanielje-amandelmelk te gebruik om 'n heerlike vanieljesmaak by jou pannekoeke te voeg. Kekerertjiemeel kan effens bitter wees, en vanielje is 'n goeie manier om die meel se bitterheid te bedek. Jy kan ook ander suiwelvrye melk gebruik, maar ek glo amandelmelk is die beste melkvervanger vir pannekoeke. Dit maak sagte veganistiese pannekoeke!
- Koeksoda of bakpoeier as jy nie van die geur van koeksoda hou nie.
- Ongeraffineerde Suiker – daar is baie opsies. Ek is mal oor klappersuiker of suikervrye eritritol. Jy moet 'n versoeter by jou beslag voeg om die natuurlike bitterheid van kekerertjiemeel te balanseer.
Sommige mense waardeer nie die ligte, aardse geur van kekerertjiemeel nie. Hieronder is 'n paar byvoegings wat jy by jou pannekoekbeslag kan voeg om die soet, heerlike geur te verhoog.
- Vanielje-ekstrak – voeg 1 teelepel by.
- Fyngemaalde kaneel – voeg 1/2 teelepel by.
- bloubessies – vars of gevries voeg 1/2 koppie by.
- Vegan-sjokoladeskyfies – voeg 1/3 koppie by.
Hoe om kekerertjiemeelpannekoeke te maak (in prente)
Pannekoekbolaag-idees
Hierdie is die sagtste veganistiese, glutenvrye pannekoeke wat jy sal vind, met 'n heerlike soet geur. Hulle is heerlik warm met 'n paar van die volgende veganistiese pannekoekbolae vir jou pannekoeke:
- Vloeibare versoeters soos esdoringstroop, bruinrys, agavestroop, appelstroop of klapperstroop.
- Vrugte - gekapte piesangs, bloubessies, aarbeie, vars appelkoos en appelskyfies.
- Neut botter – drup grondboontjiebotter of amandelbotter bo-oor.
- Gesnyde amandels
- Veganistiese slagroom
- Geknipte klapper
- Vegan-sjokoladeskyfies
- Dadelkaramel (Slegs 2 Bestanddele!)
- Grondboontjiebotterkaramel
Meer Vegan Pannekoek Resepte
As jy van veganistiese resepte vir pannekoeke hou, het ek nog baie meer vir jou om te probeer!
Meer kekerertjie resepte
As jy daarvan hou om met kekerertjies te kook, sal jy hiervan hou kekerertjie resepte:
I just made this recipe and the pancakes are FANTASTIC! This is my first time using garbanzo flour. It was on sale on the Vitacost website so I bought four boxes, lol! The only thing I did different was add about 1 tablespoon of melted coconut oil. I have tried so many grain free, vegan breakfast recipes (due to milk and egg allergies) and have been so disappointed every time, until now. This will be my go to when I’m in the mood for pancakes. Thank you so much for posting it.
I just made a half-batch for myself and I loved them! I used superfine gram/besan flour and date syrup instead of the sugar and it came out great. Curious why you advise against gram flour? If you use date syrup, just be careful because they brown very quickly (and the batter is brown, not yellow). Taste, texture and protein content are excellent! Thank you!
I just tried to make these and I’m not sure what I did wrong, but the batter was extremely thick and the pancakes were just awful. I used chickpea flour, not besan or gram flour. I added in the baking powder, stevia (I didn’t have monkfruit but I don’t know why this would make a huge difference), cinnamon, coconut milk and vanilla. I folded in some blueberries after I mixed the batter. The batter was incredibly thick so I added a couple more tablespoons of the coconut milk. I cooked them on my griddle in coconut oil and when I tried one, it was thick, heavy and oh so bitter. I couldn’t get it out of my mouth fast enough. My husband has had to go gluten free due to an autoimmune condition and I was hopeful to find a good gluten free recipe that didn’t include oats or bananas, but this wasn’t it unfortunately.
Coconut milk is also thicker/creamier than almond or dairy so I think that made the batter a little thicker too..
Your flour may have been old.
Ii made these pancakes for myself and my husband. They came out so delicious. Love the recipe. Thank you so much. Will make them again.
Baie dankie !
If the batter is too thick, it comes from the flour probably higher in fiber and all you have to do is either change flour brand (Bob red mill is great, no affialiation), or thin out the batter with water until thin enough to cook.
These are the best pancakes! I have made and tried A LOT of gluten free and egg free pancakes and these are by far the best. They don’t have that mushy consistency. They puff up and look and taste like actual pancakes. Good job on this recipe!
Thank you so much!
Hello! Should I pat down the chickpea flour into the measuring cup?
I’ve always noted you can ‘push it down’ to make room for even more flour
I don’t know if that’s called for though! As it will impact how fluffy or dry they are
In any baking recipes, when nothing is mentioned we always assume that you scoop and sweep don’t over pack flour in cups or the recipe would say, packed. Enjoy!
Thanks, tried them today after your reply and they were.. AMAZING!
Such a different feel from oat flour pancakes. I’ll add these for my snack on gym days. Thanks!
First time making these pancakes. They were good but too dry. I doubled the recipe and used both baking soda and baking powder. I had to add more milk for consistency. Did I cook them too long or is this common? Woukd adding coconut butter or oil help?
Depending on the variety of chickpea flour you used, they can be drier. While besan flour and garbanzo flour are not exactly the same thing, both having different amount of fiber and water absorption in recipes
O like more recipe with chickpeas Flower please
These pancakes are the whole reason I buy chickpea flour. This recipe is so quick, easy and yummy! I love to add blueberries, a few chocolate chips or coconut to the batter. They don’t even need syrup.
Brilliant idea! Thank you!
I reduced all ingredients by half and then made the mixture much less cakey by increasing the liquid (I used Rude Health Organic Oat Drink) to 225ml with 4oz (half a cup) chickpea flour.
Served them topped with slices of fresh fruits (bananas, pears) sprinkled with grated ginger, a gentle shower of ground ginger and a squeeze of lemon juice. Delicious!
I’ll definitely make them again…but reduce the amount of sugar in the mix.
An excellent alternative to traditional pancakes. I only added one heaping tablespoon of monk fruit sugar. I topped with cooked berries for a saucy syrup. They were a little dry but could be that I cooked them too long. I will definitely make it again and appreciate this terrific recipe