This is a quick, easy and super proteinaceous pancake that goes a long way towards meeting the pancake yearning, and carb craving but without being made of wheat or having too many calories. WIN WIN WIN! You can adapt it by for example
- adding herbs to make a pizza base, as here, topped with tomatoes roasted in the oven, vegan mozzarella and olives
- adding toasted cumin seeds and eating with aubergine and pepper dips
- cooking with coconut oil and topping with a baked bananas with cinnamon and sultanas drizzled with maple syrup
Ingredients makes four
- 240g chickpea flour aka besan
- level tsp baking powder
- half tsp salt maybe not for sweet things
- 400ml water
- juice of half a lemon
- any herbs or spices – teaspoonish
- teaspoon of coconut or olive oil
Method
- sift the flour, baking powder and salt into a medium sized bowl. Stir in herbs/spices. Make a well in the middle
- add the lemon juice to the water and slowly add to the well stirring in the flour little by little. If you splosh it in you will get lumps of flour
- heat pan gently and before each pancake add the oil to the pan, then pour in a quarter of the mixture – about 200ml if you have a measuring jug. You’ll see the bubbles/hole arise and when it is golden brown turn it over. Each pancake takes 6 – 7 minutes to cook through – and you may want to flip it over again to ensure flour is cooked thrugh.
- add your toppings