Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chickpea pancake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free. This dense and filling savoury chickpea pancake is packed with protein and fibre. Chickpea Pancake - Gluten free, healthy and filling, this veggie filled chickpea flour pancake is savory, delicious and perfect anytime of day!
Chickpea Pancake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Chickpea Pancake is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have chickpea pancake using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Pancake:
- Prepare 250 gm Bottle Gourds
- Make ready 1/2 cup Chickpea flour
- Prepare 4 tbsp Oil
- Take 2 tsp Green chilli,ginger and garlic paste
- Take to taste Salt
- Make ready 1 tsp Cumin seeds
- Make ready 1 tsp Red chilli powder
- Prepare tsp Garam masala
- Get 1/2 bunch Coriander leaves
- Get pinch Hing
- Make ready as required Water
Flourless Chickpea Pancakes - Made with Actual Chickpeas. These Flourless Peanut Butter Chickpea Pancakes make a wonderful post workout or weekend morning breakfast. These Vegan Chickpea flour Pancakes are crepe like savory breakfast. Add veggies to the batter or serve with roasted veggies and a dip.
Steps to make Chickpea Pancake:
- First of all peel the Bottle gourds and wash it.
- After that grate it. Add chickpea flour and also all ingredients accept oil make a smooth paste with little water.
- Add salt mix it well.
- Take a pan and heat oil, drop 2 tbsp Bottle gourds mixture in the pan.
- Press to flatten cook to 3 to 5 minutes on low flame (until bottoms are golden brown)
- Then turn over and cook until golden brown.
- Served hot with tomato ketchup and mint chutney.
A savory Indian-inspired pancake begging to be eaten with pickles and chutneys or yogurts and cream. Originally, this recipe is from India. That's where the chickpea flour pancake called socca comes in. It is protein-rich and filling, but unlike a pork chop or a salmon fillet, you don't have to remember to stop off at the store to buy it on the way. And the best part is, it makes eating pancakes for every meal of the day totally acceptable!
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