Breakfast & Brunch · Main Dish · Recipes · Vegan · Vegetarian

Chickpea pancake (vegan & gluten free)

In an effort to try to be plant-based / vegan at least a few times a week, but not sacrificing taste and protein intake, I got experimenting with chickpea flour. After spending some time last summer in the Cinque Terre region of Italy, I discovered “farinata”, a chickpea pizza/focaccia which was absolutely delicious. Thinking I could adopt this approach, but make a more flexible / crepe like structure, I got experimenting – and that’s how this little guy came about 🙂

You can add any herbs you wants to the batter, and top it with whatever floats your boat too! I basically used what I had in the fridge and anything would work. Non vegans can absolutely top with a poached egg, grilled chicken, or even some nice soft goat cheese – all would be delicious. If you make a larger batch, they store super easily in the fridge, just make sure you cover them well with cling wrap so they don’t dry out. These guys are so versatile they can be used for breakfast, lunch or dinner (or just a snack 😉 ). The best part is they take absolutely no time to whip up (all in one bowl!) and around 8mins to cook! Hope you guys enjoy!

Chickpea pancake
Makes 1 large pancake (about 24cm in diameter)

Ingredients
1/2C chickpea flour
1/2tsp baking powder
1/2C + 2TB water
pinch of salt and pepper
1/4tsp garlic powder
1/4tsp onion powder
1TB chopped herbs (chives, parsley, dill…)
1tsp extra virgin olive oil
1/2tsp grapeseed or coconut oil

Toppings
radishes, tomatoes, grilled eggplant, mushrooms, shredded red cabbage, sprouts, shallots, avocado, beans, tahini, poached egg, grilled chicken, cheese… endless possibilities!

Directions
1. Place all pancake ingredients (but for grapeseed/coconut oil) into a bowl and whisk until well combined. Heat a frying pan (about 23-26cm in diameter) over medium/high heat and once hot, brush with the grapeseed/coconut oil.
2. Pour in the pancake mixture and swirl so the mixture is spread evenly. Cover and let cook for about 4-5mins. (If you don’t have a lid, don’t stress, just lower the heat slightly and cook a little longer (the top will just take a while longer to set without a lid)). Once the top is no longer sticky to touch, using a spatula, gently scrape the sides and lift the pancake (if it feels wobbly, continue to cook before flipping). Flip and cook a further 4-5mins. *Note: you can keep flipping back an forth after this point which will result in a “crispy” pancake (more like a pizza base.
3. Place on serving plate and top with your choice of toppings and ENJOY!!

 

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