I am continuing my quest of becoming gluten-free! And I found this fantastic and simple recipe for gluten-free pancakes. They are fluffy and slightly salty (from the chickpeas) which make them perfect for both a savory or sweet breakfast.
1 cup chickpea flour
1 cup water
1 tsp. baking powder
1 tsp. baking soda
A pinch of salt
3 tbsp. olive oil
1. Mix together the flour, water, baking powder, baking soda and salt. Crack in the egg and mix well. Let batter rest for a few minutes, at room temperature.
2. Lightly oil a frying pan with olive oil, heat until hot (I had it at about medium heat), and add a ladle of batter.
3. Cook until lightly golden. Turn the pancake over with a spatula and cook for 1 minute more.
4. Repeat with remaining batter, re-oil the pan each time.
Actually really yummy! I could hardly tell it wasn’t a classic pancake. I ate mine with a bit of butter and maple syrup. But these would be really good with savory ingredients as well.
The batter was super easy to make (nothing more difficult than classic pancakes) and I just so happened to have all the ingredients at home! (I made a Farinata not too long ago using chickpea flour).
Oh and by the way, for those of you cutting carbs: chickpea flour has much less carbs (about 19%) than regular flour (Five Rose has 25%).
Next time you plan on making pancakes, I think you should try these instead…