Chickpea Pancakes, Egg- and Milk-Free

Chickpea flour, also known as gram flour or besan, is a staple ingredient in many cuisines around the world and is commonly used as a gluten-free alternative to wheat flour.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Chickpea Pancakes, Egg- and Milk-Free

Cooking Method: Frying Cuisine: International Courses: Breakfast, Brunch, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Chickpea Flour
• 1.5 cup Water
• 2 tablespoon Vegetable Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 teaspoon Baking Powder
• 2 tablespoon Chopped Fresh Herbs (optional)

Instructions

1. In a large mixing bowl, combine chickpea flour, water, vegetable oil, salt, black pepper, and baking powder. Whisk until the batter is smooth.
2. Let the batter rest for 10 minutes.
3. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil.
4. Pour a ladleful of the batter onto the skillet and spread it evenly into a round shape.
5. Cook for 2-3 minutes, or until the edges start to crisp up and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes.
6. Repeat with the remaining batter.
7. Serve the chickpea pancakes warm, topped with chopped fresh herbs if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.