RECIPE

Chickpea pancakes

High in protein and gluten free these pancakes are best soaked overnight to ferment the flour

Ingredients

120g Chickpea flour

200ml water

1 egg (optional)

Method

Place flour in a bowl with the water
Leave to soak overnight if possible or for at least an hour
When you are ready to cook, whisk in the egg if using and add more water to dilute to a thick batter consistency
Ladle the batter onto a pancake pan and cook on one side until lightly brown
Flip and cook on the other side
Serve with pinapple salsa or as desired

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