CHICKPEA FLOUR PANCAKES
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
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
SAVORY CHICKPEA FLOUR PANCAKES
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
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
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- Add the pancake ingredients to a large bowl and use a whisk to stir well, making sure to break up any lumps. Let the batter rest for 10 minutes.
- Grease a skillet over medium-low heat. When a drop of water sizzles and evaporates as soon as it touches the skillet, the pan is ready to cook the pancakes. Use a 1/4 cup to scoop the pancake batter and pour it into the center of the skillet. Cook until bubbles start to form in the center of pancake.
- If you'd like to add anything into your pancakes, you can sprinkle them in now, while the pancake is cooking on this first side. (Try a few freshly chopped herbs for savory pancakes, or a few fresh blueberries for sweet pancakes.)
- Slide a spatula under the pancake and flip it to cook the other side. It should only need 1 to 2 minutes more of cooking at this point. Repeat with the remaining batter. This recipe makes roughly 3 pancakes, which is enough for 1 person, but you can double or triple the ingredients to make more servings.
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- In a medium mixing bowl, whisk together the chickpea flour, salt, and warm water until smooth. Ensure that the water is warm as it will help the batter thicken correctly. Set aside for 15 minutes.
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- Heat a non-stick or cast iron* skillet over medium heat (non-stick works best). Whisk the batter again to combine. It should be fairly loose. Pour 1/2 tsp of olive oil into the pan and rotate the pan to evenly spread the oil (if using a cast iron, we found a very thin coating of oil to work best — in fact, in most cases, a seasoned surface with no additional oil should work well).
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