CHICKPEA PANCAKES RECIPES
CHICKPEA PANCAKES RECIPE - FOOD.COM
A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
- Heat some ghee (or oil) in a non stick frying pan over medium heat.
- Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
- Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.
Nutrition Facts : Calories 183.1, FatContent 18.4, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 587, CarbohydrateContent 5, FiberContent 0.9, SugarContent 0.9, ProteinContent 0.8
AMAZING CHICKPEA CINNAMON PANCAKES RECIPE | ALLRECIPES
Gluten-free, sugar-free, low-cholesterol, light and fluffy low-fat pancakes that taste great! Perfect for South Beach Diet® Phase One.
Provided by prunesquallor
Categories Breakfast and Brunch Pancake Recipes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Mix chickpea flour, cinnamon, baking powder, stevia powder, and salt together in a bowl.
- Whisk milk, egg whites, and vegetable oil together in a separate bowl. Pour over the chickpea flour mixture; whisk until batter is just combined.
- Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup portions onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 179.5 calories, CarbohydrateContent 19.8 g, CholesterolContent 1.2 mg, FatContent 8.4 g, FiberContent 1.8 g, ProteinContent 8.4 g, SaturatedFatContent 1.1 g, SodiumContent 440.3 mg, SugarContent 5.6 g
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- Swirl 1 tsp. oil in skillet to coat; heat over medium-high. Pour ¼ cup batter into center of skillet and swirl to form a thin 6"–7"-diameter pancake. Cook until well browned underneath and crispy around edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 3 tsp. oil to make 4 total. Divide vegetables between 2 pancakes and top with cheese and remaining 2 pancakes. Bake until cheese is melted, 6–8 minutes. Serve topped with yogurt and more hot sauce.
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From allrecipes.com
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Category Breakfast and Brunch, Pancake Recipes
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Total Time 20 minutes
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Calories 179.5 calories per serving
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From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 681 calories per serving
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 681 calories per serving
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Total Time 35 minutes
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