A few months ago I was in the grocery store in our capital and found a sack of Gram flour. Of course I had no idea what that was, but thought “Why not?!” and bought the half pound bag.
Imagine my delight when I got home and discovered that it was chickpea flour! I love chickpeas. Hummus, chickpea salad, falafel. You can rarely go wrong with chickpeas!
After some more investigating on how to actually use the flour and I landed on this recipe. A vegetable pancake made with chickpea flour. It’s perfect paired with some yogurt/sour cream, tahini, or even ranch (because who are we kidding? Ranch goes great with everything!). Meat eaters could throw some bacon or smoked sausage in the batter and some Worcestershire for a rich smoky flavor! And it’s another gluten free recipe!
The pancakes make a great light lunch or afternoon snack and store well in the freezer too. I usually serve mine with a simple salad topped with two pancakes and some yogurt. Yum!!
adapted from Calm Mind Busy Body
B gives it 4 out of 5 carrots
2 cups chickpea flour
¾ cup water
½ cup frozen spinach, thawed, squeezed and chopped
3 small tomatoes, diced
½ cup frozen broccoli, thawed and diced
¼ cup corn, drained and rinsed
¼ cup lima beans, peas or fava beans, roughly chopped
2 garlic cloves, minced
1 tsp ground coriander
¼ tsp ground cardamon
½ tsp cumin
¼ tsp ground ginger
½ tsp chili powder
¾ tsp salt
½ tsp black pepper
¼ tsp Moroccan Spice Seasoning (here) ** optional
Extra Virgin Olive Oil (EVOO) for cooking
- Add all ingredients (minus the EVOO) to a medium bowl and stir until everything is mixed well.
- Prepare your griddle pan or non-stick skillet with some EVOO and place over medium-low heat.
- Using a ¼ cup, scoop out batter onto griddle spreading the mixture out to ensure even cooking.
- Cook for 2-3 minutes on each side, flipping when the first side is a golden brown.* Place on cooling rack when done to prevent sogginess.
- Serve and enjoy!
*The longer you wait to flip, the less even the other side of the pancake will be because the batter cooks down leaving the vegetables higher. This means that parts of your pancake will remain more doughy than others. I found that on low-medium heat, a good 2 minutes was plenty of time.
** A note about the Moroccan Spice Seasoning: I accidentally dumped some of this in the batter thinking it was red pepper flakes 🙂 I ended up liking the slightly sweet hint from the cinnamon, so I was glad I had included it. I’ve made these so many times before without it and they are just as good without!