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Chickpea And Oat Flapjacks

February 5, 2017

This recipe is from pastry chef Karen DeMasco of Hearth in New York City and create a easy, simple breakfast. 

Chickpea And Oat Flapjacks




10 min


15 min


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


In a medium sized mixing bowl, whisk together the flours, baking soda, baking powder, and salt to combine thoroughly.

In a separate bowl, combine the buttermilk, yogurt, maple syrup, and egg yolks and whisk until they are smooth.

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.

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.

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.

Serve immediately or keep warm in a low oven until ready to serve.

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