Gluten Free Chickpea Pancakes Or Flatbread Food

SOCCA RECIPE (CHICKPEA FLATBREAD)

Steps:

• Mix all the dry ingredients in a bowl until well mixed.
• Add the oil and 3/4 cup water and mix(use a whisk for faster mixing), add more water to make a thick smooth batter. (Depending on measuring and how packed the flour was, you will need 1 tbsp less than a cup or whole 1 cup. Make a Thick batter for thicker pancakes and thin batter for crispy crepe like result.**). Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
• Stove top: Heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip and cook for another 2 to 3 mins. Cooking time will depend on the pan, stove and thickness of the batter.
• Bake: Preheat the oven to 450 deg F(230 C). Place the cast iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 8 to 12 minutes depending on the batter thickness. You can add some toppings now and bake for another 3-5 mins, Or flip the socca carefully and continue to bake for another 3 to 5 mins depending on preferred crispyness.
• Store on the counter covered lightly with a towel before serving. You can serve the socca as is or sliced as a flatbread with dips, or with soups.Refrigerate cooked socca for upto 3 days. Refrigerate the batter for upto 2 days and make socca as needed.

GLUTEN FREE CHICKPEA PANCAKES OR FLATBREAD

Steps:

• 1. Whisk together 2 cups garbanzo bean chickpea flour & 2 cups water & teaspoon salt & 3 tablespoons canola oil or coconut cooking oil & set timer for 30 minutes to let batter absorb water.
• 2. Use saute pan on medium heat & coat with a tiny bit of canola oil or coconut cooking oil & let heat up before cooking pancakes to keep them together when turning.
• 3. Serve with maple syrup or honey or tangerine marmalade.

SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
• In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
• Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
• Preheat the oven to broil.
• Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
• Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
• Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
• Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
• Enjoy!

SIMPLE VITAMIX CHICKPEA FLATBREAD (GLUTEN FREE)

Steps:

• Grind DRY chickpeas to flour in high speed blender (I don't have the grain container and it works fine with the regular blender). You could also use chickpea flour.
• Add water, and salt and blend. You want it to be about the consistency of runny pancake batter - adjust water accordingly.
• Add flax seed and stir in (I think this works better if the flax is NOT blended but mixed in).
• Let sit for 10 min or so to thicken.
• Preheat skillet on medium high (I used setting 5.5 of 10) - lightly oil.
• Pour about 1/6 mix onto skillet - will cook rather fast so don't leave it alone - flip over with spatula and cook the other side.
• Will make about 6 sandwich wraps.