Chickpea pancakes

*Chickpea flour:*

If you search online, you will find lots of recipes using chickpea flour: omelets, pancakes, fritters, pudla, socca...

I have experimented quite a lot with chickpea flour, it's a nice ingredient to have handy, you can quickly come up with some interesting and filling last minute dishes using chickpea flour.

All the recipes are basically a combination of chickpea flour, some liquid (water or milk) and spices to make the batter, to which a variety of vegetables and/or fruits can be added.

This is one of my favorite combinations:

🌿 1 Tbsp tahini

🌿 ½ cup unsweetened non dairy milk

🌿 ½ cup water

🌿 1 cup chickpea flour

🌿 ½ tsp onion powder

🌿 ½ tsp garlic powder

🌿 ¼ tsp salt

🌿 black pepper to taste

🌿 1 Tbsp nutritional yeast

🌿 1 medium shredded zucchini (about 1 ½ cup)

🌿 ½ cup frozen green peas

🌿 ½ cup frozen shredded potato

🌿 ½ cup shredded carrot

✋🏾 In a bowl, mix well the tahini, milk and water until the tahini is incorporated into the liquid.

✋🏾 Add the dry ingredients: flour, onion & garlic powder, salt, pepper and nutritional yeast.

✋🏾 Mix well.

✋🏾 Add the vegetables: zucchini, peas, potato & carrot and mix well

✋🏾 Coat the skillet with a tiny bit of oil (can also cook them without oil)

✋🏾 Cook the pancakes for a few minutes on each side, making sure to do it long enough so the batter and the veggies are fully cooked.

Notes:

They are great with salads. This week we ate them with lettuce, blackberries, avocado, roasted delicata squash and a drizzle of balsamic reduction:

They are also great with a drizzle of cashew cream sauce.

Check this video for a visual of the process:

https://cinnamon.video/watch?v=404220454190974281

Cintia