John Myers
Ingredients for 1 servings:
- 25 g peas, green, dried and peeled
- 150 ml water
- 2 eggs, size M
- 70 ml water
- 20 g chickpea flour
- 2 pinches of salt
- 1 pinch(s) cumin powder
- 5 g virgin coconut oil
Instructions
Working time approx. 5 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 45 minutes
gluten-free
Place the peas in a bowl. Add 150 ml of water and let the peas soak overnight. Place the peas in a sieve and drain. Combine all remaining ingredients, except the coconut oil, with the peas in a blender and process until finely ground. Let the batter rest for 20-30 minutes. Heat the coconut oil in a pan and add the batter. Fry over medium heat until golden brown on both sides. I ate the pancake with a tomato and basil sauce. Note: The batter can also be prepared for a sweet side dish. In this case, simply omit the cumin.
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