Chickpea Flour Pancakes (Savory)

Chickpea Flour Pancakes (Savory)

(6 servings)    Printable Version
  • 5 ounces chickpea flour-sifted
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ajwain seeds (or substitute caraway)
  • 1 small red onion - finely chopped
  • 4 fresh hot green chillies - finely chopped
  • 5 garlic cloves - peeled and finely chopped
  • 2 Tablespoons fresh green coriander - finely chopped
  • 3 Tablespoons vegetable oil
Put the chickpea flour into a large mixing bowl. Slowly, add 9 ounces water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.

Smear a large, wide, non-stick frying-pan with 1 teaspoon of the oil and set over a low heat. When hot, stir the batter and pour about 2 ounces on to the center of the pan. Quickly tilt the pan in all directions as you would for a crepe, spreading the batter to make a 7 or 7 1/2 inch pancake.

Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another teaspoon of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates.

Repeat with the remaining batter. Always remember to stir the batter before you use it.

Not your ordinary pancake. This crepe-like creation has a spicy kick and a wild combination of savory flavors.

Mr Breakfast would like to thank brekkiebaby for this recipe.

Comments About This Recipe
What do you think of Chickpea Flour Pancakes (Savory)?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From mamansansgluten
Rating (out of 5):  

This is the best new recipe I tried in my life!!! Thanks and it is gluten free, dairy free and egg-free!!!

Comment submitted: 1/25/2010 (#9544)

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