Gluten Free Socca Bean flour pancakes or waffles, for a high protein breakfast

Gluten Free Socca Garbanzo Bean Flour Pancakes are delicious!

In many countries they make a very popular flatbread called Socca or Farinata.  That was my inspiration for these pancakes. I hear people in Europe stand in line waiting for the fresh Socca that is baked each day. I can see why!
These pancakes bake up with a fluffy texture and delicate flavor. The bean flour is high in protein and lower in carbs for a healthy breakfast. I also like them cold with jam for a treat! We were so impressed with these gluten free and low carb pancakes and will be making them often.

I also used this great flour in my new Low Carb Chicken and Dumplings!
Enjoy!

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Makes 4-6 pancakes

Ingredients:

• 1 large egg
• 1 cup milk of choice (start with 3/4 cup and add as needed)
• 1 cup Bob's Red Mill Garbanzo bean flour
• 1/2 teaspoon gluten free baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter or coconut oil, melted
• 1/4 teaspoon organic apple cider vinegar
• 1 teaspoon cane sugar

Heat griddle or waffle iron and grease

• 1 tablespoon olive oil for pan

Instructions:

1. Beat the egg with milk in a small bowl. 
2. Combine the dry ingredients in a large bowl.  Add in the milk mixture, butter or coconut oil, apple cider vinegar and sugar.
3. Mix well with a large whisk leaving some lumps.
4. Heat griddle or large fry pan to medium high. Lightly grease griddle with olive oil. You can check your heat with a small test pancake.  Reduce heat if the test pancake browns too quickly. 
5. Pour batter from soup ladle or 2/3 cup measuring cup. Cook until edges start to look dry and the bubbles start to burst. The pancake should be light brown, flip and cook until done.
6. Serve with fruit, berries or real maple syrup.