Savory Chickpea Flour Pancakes Recipes

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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

SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY



Savory Gluten-Free Chickpea Pancake Recipe by Tasty image

Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary

Provided by Tiffany Lo

Categories     Snacks

Yield 6 servings

Number Of Ingredients 7

1 cup chickpeas
1 cup water
1 teaspoon salt
3 tablespoons olive oil, divided
½ teaspoon flaky sea salt
¼ teaspoon pepper
1 sprig fresh rosemary, chopped

Steps:

  • Preheat oven to 450˚F (230˚C).
  • Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
  • In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
  • Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
  • Preheat the oven to broil.
  • Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
  • Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
  • Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
  • Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams

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