Pancakes don’t rate real high on my food list – but a recipe for a savory pancake caught my interest. This is my kind of pancake! When made into silver dollar sized pancakes I have served these as an appetizer! They can be enjoyed for breakfast or served up for lunch along side a bowl of soup or a fresh salad. Did you know there is a flour made from chickpeas/garbanzo beans? I didn’t have a clue but it’s readily available at health food stores, Whole Foods or even the health food aisle of the grocery store.
If you live near an Indian grocery store they will also have it but it will most likely be labeled as besan flour.Once you open the package it’s a good idea to store these specialty flours that get used less often in the freezer to preserve them. Oh and it’s gluten free!
As you might imagine garbanzo bean/chickpea flour provides a good amount of protein and fiber. Do not, I repeat do not taste the batter as it tastes nothing like the finished product. I had read the same warning about the flour on a blog so of course I had to taste the batter to see for myself what all the fuss was about! Why oh why did I have to do that? Um -there must be a little rebellious side to me! Just know that cooking the garbanzo bean flour transforms the flavor into something wonderful.
The first time, I made these as an appetizer to take to a friends house to go with an Indian inspired meal. I made a double batch one with peas and for the pea haters (you know who you are) a batch with corn. To keep them warm I used a bread brick that is heated up in the oven and then placed in the bottom of a basket lined with a couple of cloth napkins. I placed the hot pancakes right off the grill into the basket and covered them. Of course you could set you oven on a low temperature and place the pancakes in an oven safe dish covered with foil to keep them warm while you bake off the rest of the batch.
I think these little savory silver dollar pancakes are delicious as is and prefer mine plain. Having said that, for my friends and family I also serve them with optional toppings such as Major Grey Chutney, Brinjal eggplant relish and a hot mango chutney that I purchase at an Indian grocery store. You can find most of these condiments in the ethnic section of a grocery store too. These get a Two Thumbs up from all who have tried them. Let this recipe be a jumping off point for your own creativity using whatever veggies/seasonings you prefer. If you swap out chili powder for the tumeric they could easily go with a Mexican/Southwest meal and could be topped with a peach or mango salsa. Yum!
Savory Chickpea Flour Pancakes
- 1 cup chickpea flour or garbanzo bean flour or it might say besan flour
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon baking soda
- 1/4 teaspoon tumeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup water
- 1/4 of a lemon juiced – maybe about a tablespoon
- 1/2 cup onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup corn or peas, frozen is fine, let it thaw before adding it to the batter
In a small bowl mix chickpea/garbanzo flour with salt, baking soda, tumeric, ground coriander and ground cumin – a wire whisk helps to mix it all together.
Add water and beat until well mixed, add lemon juice and beat again.
Stir in onion, cilantro and peas or corn.
Heat up a non stick griddle or frying pan, spray with non stick spray if needed, drop batter by a generous tablespoon if you want silver dollar size pancakes or if you prefer full size pancakes use 1/4 cup – 1/3 cup batter per pancake.
When bubbles begin to surface and the edge begins to look dry flip over and finish cooking.
Serve with optional condiments such as Major Grey Chutney, Hot Mango Chutney or Brinjal Eggplant Relish. Can be served as an appetizer, a savory breakfast or lunch along side a cup of soup or a salad.
Options; If you swap out chili powder for the tumeric the pancakes could easily go with a Mexican/Southwest meal and could be topped with a peach or mango salsa. Yum!
Yield: 18 -22 silver dollar size pancakes depending on how big you make them.
Per Serving; 134 Calories, 2.1 g Fat, o mg Cholesterol, 336 mg Potassium, 212.3 mg Sodium, 22.7 g Carbohydrates, 6.2 g Fiber, 7.2 g Protein.
I wish I could give credit to the blog that inspired this recipe but it was so long ago and the web address didn’t print on my hard copy of the recipe.
We ended up not getting to go hiking this weekend as hubby Tom needed to work instead. Boo-hoo but there is always next week! We did however go for morning walks on the nature trail near our house so we still got out in the fall air and enjoyed some exercise. I got a lot of chores done around the house so it worked out.
Instead of hiking I did get some cooking done Saturday. Another big batch of the Enchilada Casserole with Roasted Poblano Cream was on the menu for dinner last night. The leftovers are even better today and since it freezes well I will have some for another meal in a week or two. If you haven’t made that recipe yet I highly recommend it.
Even though we are empty nester’s I still cook large quantities and freeze the extra. Then on those days when I don’t have time (or is the case most of the time – the desire to cook) we can still have a nutritious home cooked meal. Today for instance hubby Tom decided he wanted soup and a veggie burger for lunch so he went to the freezer and found a container of Red Lentil Chili and a bean burger to heat up. It was quick and easy. I on the other hand chose to have last nights leftovers again – I love Mexican food!
I read the following quote on a message board the other day and I loved it .
Being happy doesn’t mean everything is perfect. It means you’ve decided to see beyond the imperfections. Author Unknown
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Do you like pancakes?