Pancakes with chickpea flour

Pancakes with chickpea flour


  1. 100g chickpea flour
  2. 150ml water to add to batter
  3. Juice ¼ lime/lemon< / li>
  4. 50 g soy yoghurt
  5. ¼ teaspoon ground black pepper
  6. ¼ teaspoon fruit salt or baking soda per pancake
  7. less than ¼ teaspoon ajwain seeds (if available )
  8. ¼ d piece of fresh ginger, 2.5 cm
  9. a few spinach leaves, chopped
  10. 3 sprigs of fresh coriander leaves, chopped
  11. ½ tomato, diced
  12. ¼ red onion, diced
  13. ½ green chilli (optional), thinly sliced
  14. salt to taste
  15. Oil for greasing the pan


  • Preparing the crêpe batter: Soak the chickpea flour in water and soy yoghurt for about 2 hours.
  • Heat a frying pan. When it’s a little hot, grease the pan and sprinkle with a pinch of salt. Then use a paper towel to wipe the salt and oil from the pan.
  • Add the salt, black pepper powder, ginger and ajwain seeds (if using) to the chickpea flour paste and mix thoroughly.
  • In a teacup, add some chickpea flour, then add 1/4 teaspoon fruit salt or baking soda, stir vigorously and immediately pour over the heated pan in a circular motion.
  • Work very quickly to make a circular, thin pancake, about 15cm in diameter.
  • While the top of the pancake is moist, sprinkle with the chopped cilantro, spinach, tomatoes and
    Sprinkle > onions on top.
  • Cook the pancakes over medium heat and do not let them burn.
  • After a few minutes, check whether the pancake can be lifted easily from the pan and the underside is cooked golden brown. If necessary, add oil to the edge of the pancake to lift the pancake.
  • When the pancake has turned golden brown, flip the pancake and cook on the other side
    face. If not, put some oil around the edge of the crepe and let it cook.
  • Once it’s cooked on both sides, remove the cooked crepe and serve.
< p>< em>Makes 4 pancakes.

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