Chickpea Flour Pancakes

These pancakes will surely delight anyone who enjoys experimenting in the kitchen. They are also perfect for those who are allergic to gluten and dairy products. If you use an egg substitute instead of an egg, they are truly suitable for all pancake lovers.

Details

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

90 g Flour, chickpea
2 pinch Salt, table
1 teaspoon Baking powder
1 teaspoon Baking powder
240 ml Water
1 piece Egg, fresh
pieces Oil, vegetable oil, canola

Steps

Sift the chickpea flour into a bowl. Mix it with salt, baking soda, and baking powder. Then add water and mix the ingredients in the bowl with a hand whisk until a smooth batter without lumps forms. Finally, mix in the egg. The batter should be smooth and runny, but slightly thicker than regular pancake batter. Add a little more flour if needed. Let the batter sit at room temperature for a few minutes.
Place a pan on the stove and heat it slightly, then add a little oil and spread it evenly across the pan. Using a ladle, pour about 60 ml of batter into the pan; if the pan is large enough, pour batter for two or three pancakes. Use the back of a spoon to shape smaller pancakes with a diameter of 10 cm.
After about 3 minutes, the bottom of the pancakes will be cooked, and bubbles will start to appear on the top. Carefully flip the pancakes with a spatula and cook the other side for about 2 minutes. Transfer the cooked pancakes to a warmed plate and cover them to keep them warm. Repeat the process until all the batter is used.

Nutrition Information (Per 100g)

Calories: 261.71 kcal
Fat: 6.31 g
- Saturated Fat: 1.15 g
Carbohydrates: 31.57 g
- Sugars: 5.17 g
Protein: 15.5 g
Fiber: 5.17 g

Advice

You can also add various spices and herbs to the pancakes to create different flavors. They are excellent with the addition of curry powder, ground cumin, pepper, dried oregano, chili, etc.