Gluten Free High Nutrition Crepes (pancakes)

Whether you’re avoiding the gluten that comes with the wheat flour or maybe you are just looking for some variety and a way to have a healthy diet, bean flours in general–and chickpea flour in particular– are a nutritious alternative to some of the most common flours.

Gluten-free baked goods often have up to twice the calories and up to 50% more carbohydrate compared to wheat based baked goods. It is due to the fact that MOST GF baked goods’ first ingredients are rice flour and tapioca starch.

However, there is a way to help that problem if you change the rice flour to  bean flours.

A quick comparison of chickpea (garbanzo bean) flour to brown rice flower:

 1/4 cup:

Chickpea flour: 110 calories, 6g protein, 18g of carbohydrate (of which a hefty 5g is fiber) and an impressive 10% of the daily value for iron.

Whole brown rice flour:  140 calories, 3g of protein, 31g of carbohydrate (of which only 1g is fiber) and 4% of the daily value for iron.

And, by the way, the chickpea flour has 2g more protein and 1g more fiber in that same 110 calorie, of 1/4 cup of whole wheat flour.

In this recipe, I am using the most nutritious flours, high in protein, fiber and amino acids.

Here is a recipe for an easy way to incorporate nutritious flours into your diet:

You can serve this for breakfast, brunch and dinner.

— roll up your favorite foods inside and enjoy, or eat is as is, serving it with your favorite honey:

Ingredients:

1 cup chickpea flour (garnanzo bean flour)

1 cup of quinoa flower

1 cup of Flex Meal (ground seeds)

3 cups water

1/4 teaspoon baking soda

2  free range chicken eggs

Spices:

1 teaspoon ground coriander

1 teaspoon sea salt

Instructions:

In a medium bowl, combine the 2 flours and the Flex Seed meal, all spices and baking soda. Add the eggs and work those into the flour mix first. Start adding enough of the water until you will have a semi-thick batter and whisk with a fork. Cover and let rest for 10 minutes.

In a non-stick frying pan, heat a few teaspoons of grape seed oil or EVOO  over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle.

Fry for a few minutes until the ends begin to brown, and you see the little bubbles are forming on the surface like in the picture below. Flip and cook on the other side. Transfer to a plate and keep warm.

Makes about 8  7 inch in diameter crepes.

If you have never made crepes, please please please try this! Supper easy and you will love  the taste!