Introducing my favorite new recipe, chickpea flour flatbread, especially great for someone like me who is not eating wheat, or needs to avoid gluten! Of course you could call this is a chickpea flour pancake, whichever sounds better to you! It is true that the taste of the chickpea flour may not be for everyone, but when accompanied by something a bit savory or spicy I think even the pickiest eaters may be won over. I gave my kids a bite together with my hot pepper dip, and they didn't spit it out! So there may be a family meal using these pancakes in the future (with a huge selection of delicious veggie and bean based things to spread on them) in the meantime I'm just going to enjoy them myself, starting with tonight when I plan to enjoy some with the traditional Moroccan salads that I make every week for shabbat.
- 1 1/2 cup chickpea flour
- 2 cups water
- 1 small white onion finely chopped (and you could add some fresh chopped coriander too)
- 1 tsp baking powder (optional, try with and without and see which you prefer!)
- a dash of cumin, ginger, turmeric and cinnamon (and more than a dash if you like these spices)
- 1/2 teaspoon salt (omit if possible, but my family will more likely eat them with the salt)
- olive oil (preferrably spray) to lightly coat pan
Combine dry ingredients and onion. Add water and use a wisk to make sure all lumps are dissolved. Heat a non-stick frying pan and lightly coat with olive oil spray. Use a ladle to place batter in pan, flatten batter with ladle, and once pancake starts to bubble, flip over and continue cooking until nicely browned on both sides.
Pancakes can be stored in the fridge and easily re-heated, though have yet to try freezing them. Cut pancakes into wedges, or if you are skilled at making a thin pancake you may be able to use them as roll ups. I folded one in half to make a very satisfying sandwich. Enjoy!