Chickpea Flour Pancakes with Zucchini
How do you make chickpea flour pancakes?
Whisk chickpea flour with water, salt and rosemary until smooth. Let the covered batter rest for at least 3 hours. Pour portions into a greased non-stick pan and cook for 3 minutes per side. Serve hot with zucchini sautéed with oregano.
An incredibly easy, very versatile recipe that lets us enjoy serving them with whatever we like best. In this case I served them with very thinly sliced zucchini, spaghetti-style, seasoned with a pinch of salt, oregano and cherry tomatoes. They can also be eaten perfectly on their own, since they are so flavorful and nutritious.
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Servings: Makes 10 small pancakes
Ingredients
- 100 g chickpea flour
- 200 ml water
- Salt to taste (I used a pinch)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rosemary
- 2 zucchini
- A pinch of salt
Instructions
Place the chickpea flour, water, a pinch of salt and rosemary in a bowl.
Mix thoroughly and cover. Let the mixture rest for at least 3 or 4 hours. In my case, I prepare it at about 8 in the morning and use it for dinner.
After the resting time, give it a quick stir. In a non-stick pan, pour in a little oil and spread it evenly over the entire surface with a paper towel. Pour in one ladleful at a time to make each pancake. Cook for about 2-3 minutes.
While they cook, prepare the side dish: finely slice the zucchini into spaghetti-like strands, either with a spiralizer or a simple knife, and season with a couple of tablespoons of extra virgin olive oil, oregano and a pinch of salt. Cut the cherry tomatoes in half and set aside. After three minutes on one side, flip the pancake and cook for another 2-3 minutes.
Serve very hot.
Enjoy your meal!
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- 100 g chickpea flour
- 200 ml water
- Salt to taste (I used a pinch)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rosemary
- 2 zucchini
- A pinch of salt