Best 4 Chickpea Pancake Recipes
Embark on a culinary adventure with our tantalizing guide to creating the perfect chickpea pancake. Packed with protein and bursting with flavor, this versatile dish offers a delightful twist on the classic breakfast or brunch favorite. Whether you're craving a savory meal or a sweet treat, our carefully curated collection of recipes will inspire you to whip up a chickpea pancake that satisfies your every desire. With options ranging from traditional to innovative, there's a recipe for every palate, skill level, and dietary preference. So gather your ingredients, fire up your stove, and let's embark on a journey to discover the best chickpea pancake recipe that will become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKPEA PANCAKE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY
Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary
Provided by Tiffany Lo
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450˚F (230˚C).
- Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
- In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
- Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
- Preheat the oven to broil.
- Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
- Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
- Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
- Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams
PUDLA - BESAN CHICKPEA PANCAKE
Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
Provided by Artandkitchen
Categories Breads
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.
Tips:
- Use canned or cooked chickpeas: This saves time and effort, and ensures that your pancakes are light and fluffy.
- Drain and rinse the chickpeas thoroughly: This removes excess moisture and helps the pancakes to crisp up nicely.
- Mash the chickpeas until they are smooth: This will help the pancakes to hold together and gives them a creamy texture.
- Add your favorite seasonings and herbs: This is a great way to customize the pancakes to your taste. Some popular options include garlic powder, onion powder, cumin, paprika, and chili powder.
- Cook the pancakes over medium heat: This will help them to cook evenly without burning.
- Serve the pancakes immediately: They are best enjoyed warm and fresh.
Conclusion:
Chickpea pancakes are a delicious and healthy alternative to traditional pancakes. They are easy to make and can be customized to your taste. They are a great way to use up leftover chickpeas, and they are also a good source of protein, fiber, and vitamins. So next time you are looking for a new breakfast or brunch recipe, give chickpea pancakes a try. You won't be disappointed!
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