Im not sure that I can call this a recipe when it really only contains two ingredients, one of which is water. This is more of a how to guide to making chickpea pancakes. These delicious grainfree treats are the easiest thing to make and could be a breakfast, a blini alternative or a sandwich base. This ‘recipe’ is the base but you could add in ground nuts and maple syrup then top with blueberries on a Sunday morning, or add in cracked pepper and dill then top with cream cheese and chives for a canape. I liked making them in small rounds, letting them sizzle in a little coconut oil but they work as full sized pancakes too. They have an earthy richness to them which pairs perfectly with hummus, butterbean dips, root vegetables and spices.
I hope you like them…. we made a batch one rainy afternoon and topped them with all sorts. Dunking, wrapping and dipping. They are moreish and snacky but they are also filling because of their high protein content. These chickpea pancakes are a great ‘quick fix’ for any sudden gluten free guests or if you are trying to cut down on grains and wheat.
Ingredients (makes 14 small pancakes)
250g Chickpea flour (socca)
Salt & pepper
Place the flour, water and seasoning into a large jar
Whisk well to break up any lumps – you need a smooth batter
Leave to rest for 30mins
Once rested, place some coconut oil into a frying pan
Add small circles of the mixture and cook over a medium to high heat
Flip over once bubbles form on the upper crust of the pancakes
Cook until golden brown and bubbly
Enjoy topped with sweet or savory foods