Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.
Do you love Snickerdoodles? If so, you will love these kid friendly Snickerdoodle Pancakes! These pancakes aren’t just kid friendly, they come with a boost of protein and fiber thanks to a special ingredient.
The special ingredient in these healthy pancakes is chickpea flour. Chickpeas fall under the term pulses. Other foods in the pulse category are: lentils, beans and peas. Did you know that the UN declared 2016 the International Year of the Pulses? You may ask, why does the UN care about pulses? Let me tell you all about it!
- The UN cares about pulses because they are good for the environment, and can help feed the world. Pulses have a lower carbon foot print when compared with almost any other food group. Very little water is needed to grow them and they can be grown just about anywhere. They enrich the soil where they grow, reducing the need for chemical fertilizers.
- Pulses are affordable to almost anyone. One serving of lentils costs just 10 cents compared with a serving of quinoa which is 59 cents. Beef comes in ever high at $1.49/serving!
- Pulses are very versatile, as you can see from this healthy pancake recipe. You can use them in both sweet and savory dishes.
- Pulses are considered a superfood because they are nutritional powerhouses. They are high in protein, fiber, vitamins and minerals. Studies have shown that pulses can help reduce heart disease and diabetes. Pulses are naturally gluten free and vegan.
If you want more delicious pulse recipes check out my Lentil, Sweet Potato and Squash Soup, White Bean Salad and my Flourless Blondies!
So go out and experiment with pulses, and please consider taking the pulse pledge to eat more pulses in 2016!
The perfect kid friendly breakfast!
- 1 1/2 cups chickpea flour
- 3 T coconut sugar
- 3 T flax meal
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
For cinnamon sugar topping
- 2 T coconut sugar
- 1/2 tsp cinnamon
- Mix the cinnamon/sugar topping in a small bowl and set aside.
- n a large bowl , mix all the dry ingredients and stir well.
- Slowly, a little at a time, add water until you get a thicker pancake batter consistency. Start with 1/4 cup and work your way up. If you want to make more of a crepe, you can add extra water to thin it out more.
- Heat a saute pan on medium heat. Add a little bit of oil to the pan. Using a 1/3 cup measuring scoop, add batter to the pan. Sprinkle a little of the cinnamon/sugar topping on top of the pancake. Very much like regular pancakes, these will start to bubble a little once they are ready to be flipped.
- Repeat these steps until all the pancakes are done.
These pancakes should last at least 4 days in the fridge. You can also freeze them for longer storage. Enjoy!
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