For centuries, cooks in Italy and France, gluten-free and not, have been using chickpea flour. It hasn't yet become mainstream in the U.S., though. Made by grinding raw chickpeas, the powdery ingredient is interchangeable with wheat flour and has a subtly nutty taste that enhances everything from pancakes to layer cakes (which, frankly, is music to anyone's ears). Lindsey S. Love's new book, Chickpea Flour Does It All
, may be just the introduction that Americans need to start using this versatile flour, with its accessible recipes for familiar dishes, such as fruit crumbles and even an icebox cake. This pancake recipe is a keeper: It turns out sturdy, slightly sweet, hearty cakes that make the perfect backdrop to sautéed fruit. While the original recipe calls for summery pear, you could also try peaches, nectarines, apricots or cherries, any of which Love says would be just as tasty.
Get the recipe: Sautéed Pear and Sage Pancakes with Almonds