Savory Gluten Free Chickpea Pizza Pancake Recipe By Tasty Food
SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY
Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary
Provided by Tiffany Lo
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams
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
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
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