CHICKPEA PANCAKES
1/2 cup chickpea flour (60 grams)
1/3 cup water
1 tablespoon Sweetener
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
pinch of salt
CHICKPEA WRAPS
1/2 cup chickpea flour (60 grams)
1/3 cup + 1 tablespoon water
1/2 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS:
Add the pancake ingredients to a large bowl and use a whisk to stir well, making sure to break up any lumps. Let the batter rest for 10 minutes.
chickpea pancake batter mixed in a glass bowl
Grease a skillet over medium-low heat. When a drop of water sizzles and evaporates as soon as it touches the skillet, the pan is ready to cook the pancakes. Use a 1/4 cup to scoop the pancake batter and pour it into the center of the skillet. Cook until bubbles start to form in the center of the pancake.
batter poured into skillet with bubbles forming in the center
If you’d like to add anything into your pancakes, you can sprinkle them in now, while the pancake is cooking on this first side
Slide a spatula under the pancake and flip it to cook the other side. It should only need 1 to 2 minutes more of cooking at this point. Repeat with the remaining batter
Serve warm with strawberry jam or use savory pancakes as wraps.