Savory Chickpea Flour Pancakes
These savory chickpea pancakes are a fabulous appetizer or can be used as a side dish with a soup. I always make a double batch. They reheat nicely in the microwave oven.
Equipment
- non stick skillet or griddle
Ingredients
- 1 cup chickpea flour or garbanzo bean flour or it might say besan flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1/2 cup finely diced onion
- 2 tablespoons fresh cilantro, diced
- 1/2 cup frozen peas or corn, thawed
Instructions
- Heat up a non stick griddle or frying pan, drop batter by a generous tablespoon if you want silver dollar size pancakes or if you prefer full size pancakes use 1/4 cup - 1/3 cup batter per pancake.
- When bubbles begin to surface and the edge begins to look dry flip over and finish cooking.
- Serve with optional condiments such as Major Grey Chutney, Hot Mango Chutney or Brinjal Eggplant Relish. Can be served as an appetizer, a savory breakfast or lunch along side a cup of soup or a salad.
Notes
Options; If you swap out chili powder for the tumeric the pancakes could easily go with a Mexican/Southwest meal and could be topped with a peach or mango salsa. Yum!
Tried this recipe?Let us know how it was!