Savory Gluten Free Chickpea Pancake Recipe By Tasty Food

SAVORY GLUTEN-FREE CHICKPEA PIZZA 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, 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 minutes.
• Remove the cast iron pan and top with marinara sauce, leaving a 1-inch (2 cm) border of the crust. Top with shredded mozzarella and red pepper flakes.
• Broil for 2-3 more minutes, until the cheese has melted.
• Sprinkle with flaky sea salt and basil.
• Enjoy!

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!

SAVORY CHICKPEA FLOUR PANCAKES

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.

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE

Steps:

• Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
• In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
• Whisk in warm water and 2 tbsp olive oil.
• Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
• Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
• Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.