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Chickpea pancakes

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Ingredients for 4 servings:

  • 300 g chickpea flour (garbanzo)
  • 500 ml water, cold
  • 2 tbsp oil
  • 1 tsp salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

gluten-free, egg-free, milk-free

Mix the ingredients thoroughly. If necessary, use a mixer to avoid any lumps. Then fry the pancakes on both sides in very hot oil. They will be crispier than regular pancakes and are especially suitable as a bread substitute with meat or salad dishes. Suitable for people with gluten allergies and egg and milk intolerance.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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