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Savory Chickpea (Garbanzo) Flour Pancakes

Recipe courtesy of Sloane Miller. See her fabulous blog at: allergicgirl.blogspot.com

Ingredients

1-1/3 cups Namaste Garbanzo Bean (chickpea) Flour
1 cup water
1 handful fresh cilantro leaves, washed and chopped
1 fresh ginger, washed, peeled and grated
1/2 teaspoon Kosher coarse salt 
1/2 teaspoon chili seasoning powder
* olive oil as needed

Directions

  1. In a large mixing bowl, place the chickpea flour, salt, chili powder, cilantro and grated ginger. Whisk in the water. When you have a smooth mixture, let it sit for 30 minutes (or even covered overnight in the fridge).
  2. When you're ready to eat, heat your frying pan (8-inch pan recommended) on medium high heat with a drizzle of oil. Using a ¼ cup measuring cup, add a scant ¼ cup of batter and swirl to cover the bottom of the pan. You will see bubbles form and the color change from raw to cooked in about 1-2 minutes.
  3. When it looks almost cooked through, give it a flip with your thinnest spatula and let it cook through on the other side, about 30 seconds to 1 minute. Remove the pancake to a prepared plate. Add a little more oil to the pan, let it heat up and add more batter and continue the process for between 5-6 pancakes.