Savory Chickpea Flour Pancakes – GF Appetizer or Side Dish

Savory pancakes are deliciously different! 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. Serve them along with your other favorite appetizers for something new and different.

You can make these your own by using different vegetables, herbs and spices. When made small like this they are perfect for eating out of your hand as an appetizer.

If you live near an Indian grocery store they will also have garbanzo bean flour 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 your could set you oven on a low temperature and place the pancakes in an oven safe dish covered with a kitchen towel 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 turmeric they could easily go with a Mexican/Southwest meal and could be topped with a peach or mango salsa. Yum!

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Tami Kramer Nutmeg Notebook

Savory Chickpea Flour Pancakes

These savory chickpea pancakes are a fabulous appetizer or can be used as a side dish with a soup. I always make a double batch. They reheat nicely in the microwave oven.

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Servings: 6

Course: Appetizer, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup chickpea flour or garbanzo bean flour or it might say besan flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup finely diced onion
• 2 tablespoons fresh cilantro, diced
• 1/2 cup frozen peas or corn, thawed

Equipment

• non stick skillet or griddle

Method

 

1. Heat up a non stick griddle or frying pan, 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.
2. When bubbles begin to surface and the edge begins to look dry flip over and finish cooking.
3. 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.

Notes

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!

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