Chickpea flour (also known as gram flour) is so versatile. It can be used instead of eggs in omelettes, pancakes, quiches and loads of other things. My latest favourite way to use it is to make pancakes – they’re just as quick and easy to make as their eggy equivalents, but with the added bonus of it being vegan and therefore cruelty-free (and wheat- and gluten-free if you need to avoid those). What I mostly love about pancakes though is that they’re just a pancake-based pizza – choose your toppings just as you would a pizza and throw them on the top of the pancake at the end of cooking.
In the photo is a chickpea flour pancake I made the other day with spinach, mushrooms, olives, sundried tomatoes, garlic and pine nuts.
You should be able to find chickpea flour in your local supermarket (just bear in mind it might say gram flour on the packet) but if not, then any Indian/international store should have it.
- 1 tbsp olive oil
- ½ cup chickpea (gram) flour
- ¼ tsp baking powder
- ½ cup + 2 tbsp water
- salt and pepper
- Your choice of toppings
- Prepare your toppings (e.g. fry your mushrooms, spinach and garlic) and set aside.
- Whisk together the chickpea flour, baking powder and water, then season with salt and pepper. Whisk until no lumps remain.
- Heat the oil in a large frying pan and pour in the pancake batter.
- Cook for a couple of minutes until the pancake feels firm enough to flip over.
- Carefully flip the pancake over, scatter your toppings on top of the pancake and cook for another couple of minutes.
If you’re interested in cooking with chickpea flour, here are a couple of recipes from other food bloggers you might like:
And for those of you who don’t need a vegan/gluten-free pancake, here’s a recipe for a more traditional pancake (i.e. one that’s made with eggs and dairy milk).