Fluffy, tender and filling pancakes with high protein that do not taste like chickpeas. Enjoy them as a salty snack with vegetables or as a sweet treat with your favorite jam. This recipe is inspired by Pancakes à la farine de Pois chiches (sans lactose et sans gluten).
Chickpea Flour Pancakes
Yield:
12 pancakes
Ingredients
- 180 g chickpea flour
- 5 g baking powder
- 1 egg
- 250 ml milk
- 3 tpsp neutral oil
Instructions
- In a bowl, pour the flour and baking powder.
- Mix, then crack the egg over the mixture. Pour the milk gradually while stirring.
- Add the oil to the mixture.
- Whisk vigorously to obtain a homogeneous batter - prepare immediately or keep it in the fridge.
- Heat a lightly oiled pan; when it's hot, pour 1 tablespoon of batter, let it cook for 2 minutes, then flip it to ensure it browns on all sides. Repeat the process until the batter is used up.
- Serve immediately or keep for later.
