*Oat flour can be made by grinding rolled oats in a food processor until they are a flour consistency.
Chickpea And Oat Flapjacks
SERVES
6PREP TIME
10 minCOOK TIME
15 minIngredients
3/4 cup (110 grams) chickpea flour
1 1/4 cup (175 grams) oat flour* See Note
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 1/2 cups buttermilk
1 cup plain whole milk yogurt
2 tablespoons pure maple syrup
2 large eggs, separated
2 ounces unsalted butter, melted
Directions
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In a medium sized mixing bowl, whisk together the flours, baking soda, baking powder, and salt to combine thoroughly.
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In a separate bowl, combine the buttermilk, yogurt, maple syrup, and egg yolks and whisk until they are smooth.
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Whip the egg whites either by hand or with an electric mixer with the whisk attachment until they are thick and stiff peaks form, about the consistency of shaving cream.
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Gently fold the whites into the buttermilk mixture. Add the buttermilk mixture and the melted butter into the dry ingredients and fold them together with a spatula until they are well mixed, but still slightly lumpy.
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Heat a griddle or cast iron pan over medium heat until a drop of water sizzles and cook the flapjacks, about a minute per side, until they are cooked through.
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Serve immediately or keep warm in a low oven until ready to serve.
Good food brings people together.
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Good food brings people together.
So do good emails.
