Chickpea Flour Pancakes | GRF, VV
Not going to lie, these pancakes are pretty bizarre. They are not your typical fat fluffy pancakes, but instead they are sort of crepe like with delicious crispy edges that when slopped up with maple syrup are just pure bliss. I was making corn fitters one day and needed chickpea flour – I ended up with a massive bag of it. So, I started to get creative figuring out how I would use up all this chickpea flour. I came across something called “Socca” – which is a chickpea flour flatbread. I started there and began to tweak recipes and tried adding different ingredients. Changed my cooking method several times. And finally developed this recipe, which I’m sort of obsessed with. This recipe below is a sweet version. I also make this exact recipe but instead of cinnamon I sub parmesan and herbs for a savory take.
Also you should know, I finished that bag of chickpea flour. It took an entire year. I ate a lot of pancakes.
What I use (Makes about 10 small/medium pancakes)
- 1 cup chickpea flour (aka garbanzo bean flour. You can find it in the international section of superstores)
- 1.5 cups water
- Good pinch of salt
- Good pinch of cinnamon
- Couple tbsp of vegetable oil
- Toppings: I like plain Greek yogurt, quick fruit compote, fresh fruit, and maple syrup
What I do
- Whisk water and flour together in a bowl. Add salt and cinnamon, whisk again.
- Using a non stick pan, on medium/high heat add the oil. The oil should coat the entire pan with about 2-3 millimeters of oil. You want to almost shallow fry the batter.
- Once the oil is hot, not smoking, but hot enough that when you drop a test amount of batter in the pan it should sizzle around the edges. You are ready to go. Using a 1/4 cup measure, scoop the batter and pour into the hot skillet. It should instantly spread into a thin pancake shape. Let it cook on one side for a couple minutes, till it is bubbling in the center and corners start to brown, flip and cook for another minute of two. Have a plate with paper towel ready to go and lay the cooked pancakes there to absorb any residual oil. If the oil is getting too hot lower the temperature. Medium heat is probably good at this point. Continue with the rest of the pancakes.
- Top with whatever your pancake loving heart desires. The pancakes themselves are not very sweet – notice we didn’t add any sugar. They are nutty and on the savoury side. Which I think pairs perfectly with fruit and syrup.