Chickpea Flour Pancakes Recipes

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CHICKPEA FLOUR PANCAKES



Chickpea Flour Pancakes image

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

Provided by Carine Claudepierre

Categories     Breakfast

Time 20m

Number Of Ingredients 6

1 cup Chickpea Flour (known as garbanzo bean flour (NOT besan or gram flour))
2 teaspoons Baking Powder (or 1 teaspoon baking soda)
3 tablespoons Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon

Steps:

  • In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
  • Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
  • Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
  • Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
  • Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
  • Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
  • Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
  • Serve immediately with maple syrup, banana slices, and fresh blueberries.

Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g

CHICKPEA PANCAKE



Chickpea Pancake image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

SAVORY CHICKPEA FLOUR PANCAKES



Savory Chickpea Flour Pancakes image

This recipe came from Indian Culinary Center. I was looking for any recipe to use my chickpea flour and I love it! It came out great, delicious.

Provided by Chef Dagmar Arrow

Categories     Breakfast

Time 40m

Yield 3 pancakes, 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups chickpea flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 small red onion, very finely chopped
1/4 cup diced tomato
1 tablespoon fresh ginger, very finely chopped
4 jalapenos, seeds removed and very finely chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons vegetable oil or 3 tablespoons canola oil

Steps:

  • Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes.
  • Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using.
  • Serve hot with chutney.

Nutrition Facts : Calories 219.2, Fat 12.3, SaturatedFat 1.6, Sodium 345.6, Carbohydrate 20.7, Fiber 4.1, Sugar 5, Protein 7

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