Chickpea Flour Pancakes Recipes
CHICKPEA FLOUR PANCAKES
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
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
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
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
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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