I can’t describe how excited I was to discover these. They are tasty, nutty, and free of wheat and gluten. Chickpea flour has a different texture to wheat flour, so don’t expect your pancakes to be quite as malleable. They may crack a little when folded. So, if uncracked pancakes are important to you (I’m sure sometimes a girl just needs a perfect pancake), consider combining chickpea flour and a normal cake flour.
1 cup chickpea flour
1/4 cup water
pinch of salt
Whisk all of the ingredients together until your batter is free of lumps.
Leave it to stand for about 30 minutes before using.
Heat oil, butter or coconut oil in a pan.
Ladle some of the mixture in until it coats the bottom of the pan, but is not too thick.
Flip it. Both sides should be nicely browned before removing from the heat.
Just about any filling, savoury or sweet, works with the nutty taste of the pancake. We love peanut butter and honey, or leftover curry with some plain yoghurt and lots of fresh coriander. If you are serving them with a curry, you can even add little curry powder and garlic salt to the batter.