Back to 5 servings 1.25 cup chickpea flour, 150 g, also known as garbanzo bean flour 1.5 cup cold water 2 tbsp light olive oil or refined avocado oil 0.25 tsp kosher salt 0.25 tsp black pepper Refined avocado or coconut oil for the pan Sauteed vegetables Feta cheese Salsa Roasted red pepper sauce Vegan cheese sauce or other creamy sauce of choice Scrambled Eggs Fresh herbs to garnish, optional
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1 Step 1: In a large bowl, whisk together chickpea flour, water, oil, salt and pepper. Let the batter sit for 15-20 minutes at room temperature.2 Step 2: While the batter is sitting, heat a griddle or pancake pan to medium-high heat and add 1 Tablespoon oil. While the pan is preheating, prepare the sauteed vegetables, if using, and other fillings. Once the batter is ready and the pan is hot, spoon 1/4 cup batter into the hot pan.3 Step 3: Quickly pick up the pan and rotate in a circular motion to evenly spread the batter. The batter should spread easily, if it doesn't, thin with a little water. The thinner the pancake the easier it is to fold.4 Step 4: Cook until bottoms are lightly browned and bubbles form on top, about 2 to 3 minutes. Using a thin spatula, carefully flip pancakes over and cook until browned and cooked through.5 Step 5: Place pancakes on a large serving plate and repeat. The batter should make around 5 to 6 pancakes. Add more oil to the pan, if needed.6 Step 6: When serving, place pancakes on a plate and put filling ingredients on half of the pancake and fold over. Garnish with fresh herbs, if desired.7 Step 7: Store cooled pancakes in an airtight container in the fridge for 1 to 2 days.getsaucepan.com/r/7cf85ff0-fd3a-4112-a68a-a830448fc2ab · Original: https://www.cottercrunch.com/chickpea-pancakes-harissa-yogurt/
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