Savory Chickpea (Garbanzo) Flour Pancakes
Recipe courtesy of Sloane Miller. See her fabulous blog at: allergicgirl.blogspot.com
Ingredients
1-1/3 cups Namaste Foods Organic Garbanzo Bean Flour (chickpea flour)
1 cup water
1 handful fresh cilantro leaves, washed and chopped
1 inch fresh ginger, washed, peeled and grated
1/2 teaspoon Kosher coarse salt
1/2 teaspoon chili seasoning powder
* olive oil as needed
Directions
- In a large mixing bowl, place the chickpea flour, salt, chili powder, cilantro and grated ginger. Whisk in the water. When you have a smooth mixture, let it sit for 30 minutes (or even covered overnight in the fridge).
- When you're ready to eat, heat your frying pan (8-inch pan recommended) on medium high heat with a drizzle of oil. Using a ¼ cup measuring cup, add a scant ¼ cup of batter and swirl to cover the bottom of the pan. You will see bubbles form and the color change from raw to cooked in about 1-2 minutes.
- When it looks almost cooked through, give it a flip with your thinnest spatula and let it cook through on the other side, about 30 seconds to 1 minute. Remove the pancake to a prepared plate. Add a little more oil to the pan, let it heat up and add more batter and continue the process for between 5-6 pancakes.