Chickpea Flour Pancakes Food

SAVORY CHICKPEA FLOUR PANCAKES

Savory Chickpea Flour Pancakes image

This recipe came from Indian Culinary Center. I was looking for any recipe to use my chickpea flour and I love it! It came out great, delicious.

Provided by Chef Dagmar Arrow

Categories Breakfast

Time 40m

Yield 3 pancakes, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups chickpea flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 small red onion, very finely chopped
1/4 cup diced tomato
1 tablespoon fresh ginger, very finely chopped
4 jalapenos, seeds removed and very finely chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons vegetable oil or 3 tablespoons canola oil

Steps:

Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes.
Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using.
Serve hot with chutney.

Nutrition Facts : Calories 219.2, Fat 12.3, SaturatedFat 1.6, Sodium 345.6, Carbohydrate 20.7, Fiber 4.1, Sugar 5, Protein 7

CHICKPEA FLOUR PANCAKES

Chickpea Flour Pancakes image

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

Provided by Carine Claudepierre

Categories Breakfast

Time 20m

Number Of Ingredients 6

Ingredients

1 cup Chickpea Flour (known as garbanzo bean flour (NOT besan or gram flour))
2 teaspoons Baking Powder (or 1 teaspoon baking soda)
3 tablespoons Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon

Steps:

In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
Serve immediately with maple syrup, banana slices, and fresh blueberries.

Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g

CHICKPEA PANCAKE

Chickpea Pancake image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

CHICKPEA PANCAKES

Chickpea Pancakes image

A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.

Provided by Aunty Dotty

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g besan flour (chickpea flour)
2 cups water
1/3 cup oil
2 tablespoons ginger, minced
1/2 cup red capsicum, finely diced
2 tablespoons of fresh mint, chopped
1 teaspoon salt
2 shallots, sliced finely
1 pinch nigella seeds
ghee (for frying) or other oil (for frying)

Steps:

Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
Heat some ghee (or oil) in a non stick frying pan over medium heat.
Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

Nutrition Facts : Calories 183.1, Fat 18.4, SaturatedFat 2.8, Sodium 587, Carbohydrate 5, Fiber 0.9, Sugar 0.9, Protein 0.8

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