3 cups garbanzo bean flour
2 1/2 cups warm water
1/2 teaspoon baking soda
1/2 cup raisins
1 Tablespoon Cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup agave nectar, or sweetener of choice
1/3 cup vegan chocolate chips or cocoa powder
Blend all ingredients on high, or with a hand blender, until smooth and full blended.
Heat a skillet, I use a ceramic Eco nonstick, (if you use this make sure to keep the heat on medium-low.
Pour a ladleful of the batter into the skillet. Cook until the bubbles start to dry, flip and cook until golden brown. Serve hot with pure maple syrup.
Note: when using chocolate chips be aware that they may burn if left too long on the skillet, be sure to flip the pancake in time. I love the chips in it because they melt into a fudge.
Note: for regular cupcakes omit the chocolate chips and double the raisin amount.
Toppings: you can too this the way you would any pancake. My family loves blending fresh or frozen (thawed) strawberries with pure maple syrup and putting sliced bananas on.