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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup chickpea flour
- 1/2 cup pumpkin puree
- 1 large egg
- 3 Tbsp. cane sugar
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1/2 cup water
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol105mg35% |
Sodium360mg15% |
Potassium360mg10% |
Protein9g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber4g16% |
Sugars23g |
Vitamin A190% |
Vitamin C4% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Laura W. 8 years ago
I had so many issues and problems with this recipe. I didn't have chickpea flour, so for this recipe, I opened a can of chickpeas, roasted them, ground them in my blender, and created fresh chickpea flour myself, by hand, in my kitchen, in 25 minutes. For this one specific recipe. I did not like the texture of the chickpea flour as soon as I started mixing the batter. I had my griddle on a low pancake making temperature, perfectly good for making pancakes. I made regular sized pancakes and got five. FIVE pancakes from this tiny bowl of batter that was supposed to make EIGHT pancakes. They took an extremely long time to cook, solely from the liquid to solids ratio within the batter. By the time that the middles were solid enough to flip, the bottoms were burned, even at the low temperature I had used out of anticipation of this outcome.
When I got my five measly pancakes off the griddle, my friends and I bit into them and... None of them said anything out of respect for my feelings, but this pancake was gritty, burnt, rather salty, underseasoned, and sad. This was a bad pancake all around, which hurts me to say, because pancakes are one of my favorite foods. But maybe it was just a chef error!
If you can get this recipe to work its magic for you, I would recommend using almond flour, or at least more of the chickpea flour, as well as serving with a vanilla flavored whipped cream and a drizzle of agave.
One thing that the pancake did have going for it was the fluffiness. The protein in the chickpeas with the baking soda was a good ratio to make it rise as it cooked to give it that perfect pancake poof.