Pancake, sweet or savory, made from chickpea flour

Ingredients for 1 servings:

• 60 g chickpea flour
• 100 ml oat milk (oat drink)
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 tbsp rapeseed oil
• 1 tsp coconut oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes

vegan

Makes 1 large pancake (approx. 18 cm in diameter) Place the chickpea flour, salt, and sugar in a bowl and mix roughly. Add the oat milk and rapeseed oil and mix all ingredients with a whisk or spoon until smooth and semi-liquid. Heat the coconut oil in a non-stick pan, pour in the mixture, smooth it out slightly, and cook on both sides for about 3 to 4 minutes until golden brown. This basic recipe is suitable for sweet pancakes with, for example, maple syrup, fruit, and/or jam, but also for savory pancakes with, for example, cheese, pickled tomatoes, or pesto. The batter can be enriched before baking – sweet with vanilla or cinnamon, savory with pieces of olives or Italian herbs. Have fun trying it!