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Name: Chickpea pancake
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup chickpea flour (or besan/garbanzo flour); 1 cup water; 1 tsp turmeric; 1/2 spsalt; 1/2 sppepper; 3 spring onions; 1 tbsp olive oil (ghee would be perfect here but not vegan)

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INGREDIENTS

1 cup chickpea flour (or besan/garbanzo flour)
1 cup water
1 tsp turmeric
1/2 spsalt
1/2 sppepper
3 spring onions
1 tbsp olive oil (ghee would be perfect here ; but not vegan)

INSTRUCTIONS

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.

Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold!

NOTES

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Chickpea pancake

1 cup chickpea flour (or besan/garbanzo flour) 
1 cup water 
1 tsp turmeric 
1/2  spsalt 
1/2  sppepper 
3  spring onions 
1 tbsp olive oil (ghee would be perfect here but not vegan)

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
Dice the veggies finely and add them to the mixture.
Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.
Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold!

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Nutrition

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Serving Size: 1 (283g)
Recipe Makes: 1

Calories: 16
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 16.9mg		1 %
Potassium 138.1mg		4 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 2.4g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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