Try and whisk these up at least 20 minutes before you need them. I find them so easy to make as a side to soups, salads dahls or antime you would normally use bread. They contain protein and fibre and are super quick to whisk up. You can eat immediately or just make one and leave the batter in the fridge to use over the next 3 days. Easy!
200g gram (chickpea) flour
200g water – to make a thick batter
Flavourings
1 tsp cumin/coriander; 1 tbsp dried herbs; 1 tsp paprika; 1 tbsp nutritional yeast; salt & pepper; ½ green chili, finely chopped.
1. Place the chickpea flour in a large bowl and stir in all the dry spices or flavourings you would like. Whisk in the water and leave to rest for 20 minutes or even overnight (pop in the fridge if more than 8 hours).
2. Add the chopped chili if using, brush a small frying pan with coconut oil, heat on medium and add a ladle of batter. Tilt to spread and cook until golden brown underneath.
3. Flip the pancake to cook the other side. Don’t overcook, keep it thick and chewy rather than crispy. I slice into triangles to serve.
4. Serve on the side with soup, dahl and stews. Serve with salad and hummus or boiled eggs for a quick lunch or top with baked mushrooms, tomatoes, spinach and avocado for a filling brunch/breakfast.
