Jumbo Chickpea Pancake

Jumbo Chickpea Pancake could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 89 cents per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 14g of protein, 4g of fat, and a total of 256 calories. This recipe serves 1. It works best as a side dish, and is done in approximately 20 minutes. 11943 people found this recipe to be scrumptious and satisfying. If you have water, garlic powder, chickpea flour, and a few other ingredients on hand, you can make it. It is brought to you by Oh She Glows. With a spoonacular score of 100%, this dish is spectacular. Similar recipes include Pudla - Besan Chickpea Pancake, Ananda Caesar Salad with Cornmeal-Chickpea Pancake, and Jumbo Cookies.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.Stir in the chopped vegetables.When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout. 

 

Step by step:

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.

2. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.Stir in the chopped vegetables.When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.

3. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

4. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout. 

Nutrition Information:

covered percent of daily need