Chickpea pancakes

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


120g Chickpea flour

200ml water

1 egg (optional)



  • 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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