chickpea pancke 1140

Savoury Chickpea Flour Pancake

I have recently developed a renewed love affair with all things chickpea, whether those glorious little beans be puréed, roasted, fried, or enjoyed in my latest garbanzo bean incarnation: pancaked.

This recipe is one of my favourite protein-packed post-workout meals, or as a quick ‘n dirty dinner when I’m too pooched to pull together something a bit more extravagant.

Let’s get bean-ing!

Savoury Chickpea Flour Pancake

Serves two … or in my case, one really hungry lady! :)

INGREDIENTS

  • 1 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon paprika or cayenne
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 clove garlic, grated
  • 1 cup water
  • Handful fresh, finely chopped herbs of your choosing – I used green onion, basil, and spicy oregano
  • 2 tablespoons of cooking oil  (I used extra virgin coconut oil) for frying

HOW-TO

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  1. Mix all dry ingredients together and half of the herbs.
  2. Add water to dry ingredients and mix thoroughly.
  3. Add oil to pan, heat pan to medium/medium-high (I like to use cast-iron).
  4. Pour mixture into pan when the pan is nice and hot (batter should sizzle) and cook for approx. 2-4 minutes, or until mixture begins to bubble and edges firm up.
  5. Flip pancake when bottom is golden brown. Cook for an additional 1-2 minutes.
  6. Remove pancake from pan and top with the remainder of the herbs – drizzle with a little extra virgin olive oil or tahini and BOOM!

Chickpea pancake love-fest!

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What’s so great about this recipe? Not only is it super easy to make, but you can add whatever suits your fancy and keep changing it up. I even use this recipe to make a thin flatbread that I use as a wheat-free, protein-filled wrap!

Bean on, my friends! :)

 

 

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