Blueberry Garbanzo Biscuits
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.1
- Total Fat: 7.5 g
- Cholesterol: 51.4 mg
- Sodium: 501.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.2 g
- Protein: 10.0 g
View full nutritional breakdown of Blueberry Garbanzo Biscuits calories by ingredient
Introduction
This was an idea for pancakes that works better as a biscuit. This was an idea for pancakes that works better as a biscuit.Number of Servings: 4
Ingredients
-
2 cups garbanzo beans, cooked (if canned, use 1 can)
1 tbsp olive oil
1 large egg
1 tbsp honey
1 tsp vanilla extract
1 cup milk
1 egg white
.5 cup frozen blueberries
.5 unsalted butter, divided into 12 pieces.
1/4 tsp kosher salt
Directions
Rinse garbanzo beans in a strainer and dry off just a little bit on a paper towel. Put beans in a food processor and give them a good blitz, till beans have a fine crumble appearance. Add, while still blitzing, the following: olive oil, egg, honey, vanilla and 1/2 cup of milk. When all ingredients are combined remove batter to a bowl. Check the batters consistancy, it should be a little runny, use the rest of the milk to get desired consistancy. Whisk the egg white till you have soft peaks, fold egg whites into batter. Let sit for 5 minutes and pour into an ungreased 12 cup silicone cupcake sheet. Top with 3 to 4 blueberries, the bit of butter and a very small bit of kosher salt. Bake at 325 for 20 to 25 minutes. Tops should just be going golden.
Three of the biscuits equal a serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Three of the biscuits equal a serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.