Blueberry Garbanzo Biscuits

Blueberry Garbanzo Biscuits
Be the first to
rate this recipe!
member ratings
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


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


    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


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.