Chickpea flour, also called gram flour, is one of the most nutrient-packed gluten-free flours available. It is very high in protein with 1 cup containing more than 20 g of protein. It is excellent for gluten-free baking because of its binding properties. You can use it for making bread, cookies, pizza dough, socca, to thicken soups, sauces, and gravies, as a crunchy coating… Or, for making pancakes maybe? 🙂
Chickpea flour pancakes
- 1.5 cup chickpea flour approx. 180 g
- 1 cup water approx. 2.5 dl
- 1.5 teaspoon baking powder
- 1/4 cup chives, basil or other herbs chopped
- 1/3 teaspoon turmeric optional
- salt to taste
To make chickpea flour batter stir together chickpea flour, salt, turmeric and baking powder.
Add water and whisk together until blended completely making sure to eliminate all of the lumps.
Add chopped herbs and stir well. Let it sit for 5 minutes.
Heat a skillet over medium heat. When it is hot, add a little bit of olive oil. Scoop the batter (I use 2 tablespoons of batter for 1 pancake) and pour onto the skillet or use pancake molds as I did.
Cook for a couple of minutes on one side (until you can easily flip a pancake). Flip pancake and cook for another minute or two until lightly golden.
Serve with cashew and lamb's lettuce dip (recipe coming soon) and roasted cherry tomatoes
If you don't have or don't like turmeric or herbs, these pancakes will be equally delicious without these two ingredients