Chickpea Pancakes with Vegetable Shavings
I don’t fry a lot of things in my kitchen but this savoury, no-egg pancake that’s ready in 15 min, is really one of a kind. Chickpea flour, as the name suggests, is a pulse flour made from a variety of ground chickpeas. In some shops you can find it under the name: Besan or Gram flour. It is a staple ingredient in the cuisine of the Indian subcontinent. It is higher in fibre and protein in comparison to other flours.
And, no, you don’t need an egg in these pancakes, as actually the gram flour is a popular vegan egg replacer. [To substitute you’d mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg, until thick and creamy.]
Equipment: frying pan
Prep time: 5 min
Cooking time: 10 min
Ingredients (for 1 pancake)
- 50g chickpea flour
- 100ml filtered cold water
- ½ tsp. baking powder
- ½ carrot*, grated
- ½ small onion, thinly sliced using a mandoline if possible
- freshly ground black pepper
- ¼ tsp. salt
- rapeseed or coconut oil for frying
*Option: ½ red/orange/yellow pepper, grated; or ½ Yukon potato, peeled & grated
1. Combine the flour, water, salt & pepper together and create a batter making sure to break up any lumps. Stir in the baking powder.
2. Add the vegetables & mix well.
3. Pan fry the pancake on each side. Before you flip onto the second side, be patient. The pancake is ready to be flipped when it easily comes off the frying pan.
Suggestion: Serve hot with sautéed mushrooms, peas, spinach & herbs and a dollop of hummus on top.