Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chickpea pancakes, egg- and milk-free. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chickpea Pancakes, Egg- and Milk-Free is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chickpea Pancakes, Egg- and Milk-Free is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have chickpea pancakes, egg- and milk-free using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chickpea Pancakes, Egg- and Milk-Free:
- Get 120 grams Chickpea flour (Besan)
- Get 220 ml Water
- Take 1/2 tsp Salt (I use Fleur de sel)
- Take 1 tbsp Olive oil
- Take 1 tsp Baking soda
- Take 1 tbsp Oil for frying
Instructions to make Chickpea Pancakes, Egg- and Milk-Free:
- Combine the chickpea flour with baking soda, salt, and olive oil, then add in the water a little a time while beating together. It should resemble pancake batter.
- Heat oil on the frying pan, then lightly wipe with a piece of parchment paper. Spoon 1 tablespoon of the batter per pancake and grill over medium heat.
- Flip them over after a few minutes to brown both sides. Keep them warm in an oven, if they cool while grilling.
- I served mine with oven-baked kabocha squash seasoned with garam masala and salt as a lunch dish.
So that is going to wrap this up for this special food chickpea pancakes, egg- and milk-free recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
