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Savory Garbanzo Pancakes with Gala Apple Cinnamon Broth Red Mountain - The Adventure Spa Recipe by: Executive Chef Ken Migneault Servings: 10 Preparation Time: 1.00 Category: Dinner ½ pound spinach 4 cups julienne onions For the Pancakes: 2 cups soy milk 3 cups cake flour 2 cups garbanzo puree 1 tbs. corn starch 4 tbs. olive oil 1 tsp. salt 1 tsp. sesame oil ½ tsp. cumin 1 roasted minced jalapeno For the Broth: 2 cups chopped carrots 2 cups chopped celery 1 cinnamon stick 2 cups sliced Gala apples ½ cup pecans, toasted 1 quart vegetable stock ½ cup brown sugar ½ tbs. cornstarch 1 tbs. water Caramelize the onions. Add the spinach and wilt. For the Pancakes: Combine all the ingredients for the pancakes in a blender. Blend until smooth and cook as you would cook regular pancakes. For the Gala apple and cinnamon broth: Sweat the celery, carrots, and sliced apples. Add the vegetable stock, toasted pecans, cinnamon stick and brown sugar. Let simmer for 20 minutes. Strain and return to the stove. Add the finely chopped apples. Mix the cornstarch and water together. Whisk into the broth and serve.