Full of protein, folate, dietary fiber, iron, magnesium, and potassium, chickpea flour might as well be a superfood. These pancakes come out a little denser than their white-flour cousins, but that’s what makes them extra filling and delicious.
1. Whip the egg white until it holds stiff peaks. Set aside.
2. In a medium bowl, whisk together the rice flour, chickpea flour, baking powder, and arrowroot powder.
3. In a large bowl, whisk together the buttermilk, milk, salt, maple syrup, and vanilla.
4. Add the dry ingredients to the wet and mix to combine, then fold in the egg white.
5. Heat a large sauté pan over medium heat. When the pan is hot, add a tab of butter and tilt the pan to distribute it evenly as it melts.
6. Add as many large spoonfuls of batter as will fit at one time, then top each with a few slices of banana (if using). Cook for 2 to 3 minutes, or until you see bubbles in the batter and the underside is lightly browned. Flip and cook on the other side for another 1 to 2 minutes.
7. Remove from pan and serve with butter and maple syrup.
8. Continue with the remaining batter, adding as much butter to the pan as you need to cook all of them.
Originally featured in Baking (Successfully) with Alternate Flours