Chickpea flour & veggie pancakes
This recipe is an adaptation of the chickpea flour pancakes from the Compassionate Cuisine blog. I love it as snack, as brunch or as a light lunch with a good salad.
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Chickpea flour & veggie pancakes
Ingredients
- 100 g chickpea flour
- 1/2 tea spoon organic yeast
- 280 ml water
- 1 small onion
- 1 grated carrot
- 30 g parsley
- pinch turmeric in powder
- pinch grinded black pepper
- pinch sea salt
Ingredients
- 100 g chickpea flour
- 1/2 tea spoon organic yeast
- 280 ml water
- 1 small onion
- 1 grated carrot
- 30 g parsley
- pinch turmeric in powder
- pinch grinded black pepper
- pinch sea salt
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Instructions
Add the flour, salt and baking powder. Mix well and then add the water, stirring intensively so that the dough is free of lumps. If you still have some lumps, then blend it and let stand for a few seconds before adding the remaining ingredients.
Add the in the rest of the ingredients gently.
In a preheated skillet (if its not very good, it is better to add a pinch of sesame oil), scoop a portion of dough and spread the dough out into a circle. Cook on medium heat for about 3 minutes (or until the pancake is golden brown on the bottom).
With a help of a spatula, flip it and let it cook for another 2 minutes, or until you see the batter is totally dry.
Repeat until the dough runs out, and if needed spray the skillet with some sesame oil before each pancake to make sure it works perfect.
I split each pancake into 4 to serve it as if it were a mini slice of pizza and served it with a vegan mayonnaise & cherry tomato.
