Chickpea Pancakes, Egg- and Milk-Free

Name: Chickpea Pancakes, Egg- and Milk-Free
Yield: 18 servings
Cuisine: American
Ingredients: 120 grams Chickpea flour (Besan); 220 ml Water; 1/2 tsp Salt (I use Fleur de sel); 1 tbsp Olive oil; 1 tsp Baking soda; 1 tbsp Oil for frying

cookpad.japan @cookpad_jp

I had some leftover chickpea flour, so I made them into pancakes. Even though it was my first time making them, they turned out great and were delicious.

Don't add the water all at once; add it a little at a time while checking the consistency of the batter.
You should only need to add olive oil once to the frying pan.
If serving with cheese, I recommend reducing the amount of salt. I used 1/2 teaspoon salt.
When making larger pancakes, use 3 tablespoons of the batter. Recipe by Brandy

I had some leftover chickpea flour, so I made them into pancakes. Even though it was my first time making them, they turned out great and were delicious.

cookpad.japan @cookpad_jp

I had some leftover chickpea flour, so I made them into pancakes. Even though it was my first time making them, they turned out great and were delicious.

Saved

Ingredients

18 servings

120 gramsChickpea flour (Besan)
220 mlWater
1/2 tspSalt (I use Fleur de sel)
1 tbspOlive oil
1 tspBaking soda
1 tbspOil for frying

Saved

Steps

1

Combine the chickpea flour with baking soda, salt, and olive oil, then add in the water a little a time while beating together. It should resemble pancake batter.
2

Heat oil on the frying pan, then lightly wipe with a piece of parchment paper. Spoon 1 tablespoon of the batter per pancake and grill over medium heat.
3

Flip them over after a few minutes to brown both sides. Keep them warm in an oven, if they cool while grilling.
4

I served mine with oven-baked kabocha squash seasoned with garam masala and salt as a lunch dish.