Savory Chickpea Pancakes
Ingredients
The pancakes
-
1 ¼
cups
chickpea flour
-
1 ½
cups
cold water
-
2
Tablespoons
light olive oil or refined avocado oil
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
as needed
none
refined avocado or coconut oil for the pan
The filling options
-
as needed
none
sautéed vegetables
-
as needed
none
feta cheese
-
as needed
none
salsa
-
as needed
none
roasted red pepper sauce
-
as needed
none
vegan cheese sauce or other creamy sauce of choice
-
as needed
none
scrambled eggs
-
as needed
none
fresh herbs to garnish (optional)
Instructions
- Whisk together chickpea flour, water, oil, salt, and pepper in a large bowl and let the batter sit for 15-20 minutes.
- Heat a griddle or pancake pan to medium-high heat and add oil.
- Spoon ¼ cup of the batter onto the hot pan and rotate to spread it evenly.
- Cook until the bottom is lightly browned and bubbles form on top, then flip and cook until browned and cooked through.
- Repeat the process until all batter is used, adding more oil to the pan as needed.
- Serve pancakes with your choice of fillings on one half, fold over, and garnish with herbs if desired.
Nutrition Facts (estimated)
Servings
5-6 servings
Calories
139
Total fat
6.4g
Total carbohydrates
14.9g
Total protein
5.7g
Sodium
18.5mg
Cholesterol
0mg
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