Protein-Packed Pancakes

I concocted these pancakes as an answer to the many inquiries as to how my family gets our protein. These are a big hit with my three year old son, but my one year old daughter is still getting the hang of chewing and isn't really in to pancakes yet.

1 1/2 c. cooked garbanzo beans (I cook my own, but if you buy canned, then this is about 1 can, drained.)

1 Tbsp soy-free Earth Balance, or other margarine of choice

2 Tbsp. sunflower seed butter

2 Tbsp. agave nectar or maple syrup

1/3 c. coconut milk

1 1/2 c. hemp milk, or other non-dairy milk of choice

1 tsp. vanilla

2 tbsp. arrowroot mixed with 2 tbsp water

2 c. spelt flour (Spelt gives these a nice soft texture, but you could sub whole wheat pastry flour if you prefer.)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1. Puree beans, Earth Balance, sunflower seed butter, agave, and coconut milk in the food processor until smooth. Start preheating the griddle.

2. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Make a well in the center and add puree from food processor as well as hemp milk, vanilla and arrowroot mixture. Mix until combined.

3. Pour batter by 1/4 cupfuls onto hot griddle or frying pan. Turn after 3-4 minutes, and cook 2-3 minutes on the other side. These are thick, fluffy, and filling!

Variation: Try adding 3 tbsp poppy seeds to the batter and subbing 1-2 tsp. almond extract in place of the vanilla.