Sometimes I want pancakes, but my belly doesn’t want to wait for 5 or 6 of them to cook. That’s why I made this unbelievable “breakfast pizza” that is really just one giant pancake! I used garbanzo bean flour in this recipe, mainly because I’ve had a lot of success making savory socca pizzas with it. Garbanzo bean flour makes for a sturdy pancake that can hold a lot of delicious toppings without breaking apart like other gluten free flours. I really love garbanzo bean flour due to it’s high protein and fiber content that helps keep me full, compared to gluten free grain flours like buckwheat. The crust turned out crispy on the outside while remaining moist and fluffy on the inside. This recipe can easily be made vegan, as well!
Serves 1
For the crust, you will need:
1/4 cup garbanzo bean flour
1/2 tbsp chia seeds
1/2 tbsp cacao powder
1 tsp maca powder (optional)
1/2 tsp coconut sugar
3 tbsp soy milk (or milk of choice)
3 tbsp carton egg whites
sub 3 more tbsp non-dairy milk for vegan
For the topping:
1/2 cup raspberries (I thawed frozen berries, fresh would work too)
1/2 banana
blueberries, mulberries, cacao nibs, peanut butter (or anything you want!)
Directions:
First, prepare your raspberry compote and banana slices for the topping. Microwave the raspberries for about 15-20 seconds, then mash it into a puree.
For the crust, combine all ingredients in a bowl until well combined. The batter should be thick, but pourable. Let it sit for a few minutes so the chia can soak up some liquid. Melt a little coconut oil over medium heat to coat a large skillet. Once warm, pour the batter into the center of the pan, and flatten out with a spoon to form a large pancake (about 6 -7 inches in diameter). You should not spread the pancake to the edges of the pan, that will make it very difficult to flip. Let this cook for a minute or two until the edges come away with a spatula, then carefully flip and cook until both sides are nicely browned.
Turn on your oven’s “broil” setting to 475F. Place the pancake on a baking tray lined with aluminum foil, and pour on the raspberry compote, leaving about an inch around the edge. Line the edge with your banana slices.
Place the pancake in your oven about 6 inches below the broiler, and let it cook for a few minutes. Keep an eye on the bananas, I let mine cook too long and they got a little burnt! Once the bananas are slightly browned and bubbling, remove from the oven, transfer to a plate and add the rest of your toppings!
Enjoy! 🙂
