Chickpea Pancakes, Egg- and Milk-Free
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
Chickpea Pancakes, Egg- and Milk-Free
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
Cooking Instructions
- 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.
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