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Chickpea pancake

  • 1 pcs spring onion, finely chopped
  • 1 pcs bell pepper, red, finely chopped
  • 50 g chickpea flour
  • 125 ml water
  • 1/4 tbsp baking powder
  • 1 pinch salt
  • 1 pinch cayenne pepper

  1. Prepare the vegetables and set aside. Preheat a 25cm skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, salt, pepper, baking powder, and cayenne pepper.
  3. Add the water and whisk well until no lumps remain.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated add the oil.
  6. Pour on all of the batter and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side, until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping.
  7. Flip pancake carefully and cook for another 5 minutes, until lightly golden. 

Good points

  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 15 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 59.84 kcal
Carbohydrates: 9.62 g
Cholesterol: 0 mg
Sugar: 2.7 g
Protein: 3.18 g
Fat: 0.98 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com