I can't take any credit for this idea, only for the meal above. My mother is gluten intolerant, and her go-to gluten-free flour of choice is chickpea flour, which has worked for almost every recipe she's tried to de-glutenize... including the Vegan with a Vengeance/Vegan BrunchPerfect Pancakes, which here aremade with all chickpea flour. You make the exact same recipe (which is readily available by googling it if you don't have the cookbooks, but you should have at least one of those cookbooks!), but swap out chickpea for wheat flour, one for one. For help binding, you also have to add a flaxmeal "egg" (one Tbsp flax meal mixed with 3 Tbsp water). The texture is the same, and the taste is only a little nuttier. My parents most often make blueberry pancakes with this, and you really can't tell at all that they're gluten-free.