CHICKPEA PANCAKES

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Chickpea Pancakes image

A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.

Provided by Aunty Dotty

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

500 g besan flour (chickpea flour)
2 cups water
1/3 cup oil
2 tablespoons ginger, minced
1/2 cup red capsicum, finely diced
2 tablespoons of fresh mint, chopped
1 teaspoon salt
2 shallots, sliced finely
1 pinch nigella seeds
ghee (for frying) or other oil (for frying)

Steps:

  • Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
  • Heat some ghee (or oil) in a non stick frying pan over medium heat.
  • Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
  • Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

Nutrition Facts : Calories 183.1, Fat 18.4, SaturatedFat 2.8, Sodium 587, Carbohydrate 5, Fiber 0.9, Sugar 0.9, Protein 0.8

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