|Easy chickpea pancake recipe
Make a whole batch of pancake mixture and create fresh breakfast pancakes for a week. Try different fillings each day, both sweet and savoury. I have tried chocolate spread, nut butters and even sweet chilli sauce – which was delicious. This recipe has my favourite filling – a good quality cheddar cheese.
- 400g can of chickpeas
- 1 tbsp of chickpea flour or plain flour
- Pinch of salt and pepper
- A tablespoon of parsley or other fresh herb
- Olive oil
Drain the chickpeas and keep the liquid to one side. Tip the chickpeas and the flour into a blender and add 2 tablespoons of the liquid to the blender. Add salt and pepper and parsley (optional). Blend the mixture adding one tablespoon of the liquid from the can, until the mixture resembles pancake batter.
Heat a non-stick frying pan and add a teaspoonful of olive oil to the pan and swirl it around the pan. Add a drop of the chickpea mixture to check the pan is hot. If the mixture sizzles, it is ready. Add a ladle full of the mixture to the pan and swirl it around so that the mixture is evenly distributed. Turn the heat to medium and cook until both sides turn golden and even a little crispy around the edges.
Remove from the pan and repeat to make as many pancakes as you require. Place any remaining mixture in an air-tight container in the fridge for no longer than 5 days. It will need a quick stir before you use it again. It may also need a little water to loosen the mixture too.
Serve with a little grated cheddar cheese, while the pancake is hot to allow the cheese to melt.
Find more chickpea recipes in One Can Of Chickpeas.
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