Light chickpea & vege pancakes
I’ve made pancakes with flour, and fritters with chickpea flour, but for some reason the two never met. Fortunately before my low-nickel diet was a thing, I made up for lost time in a big way, because cranking out a few pans of these babies turned out to be the perfect quick-yet-rewardingly yummy midweek dinner, weekend brunch or vehicle for whatever vegetables were in the fridge…all while tasting deliciously moreish yet light and pretty healthy. Oddly with spring onions they also taste like they have egg in them, and the chickpea flour gives them a golden glow and richness that fools you into thinking there are eggs in – but there aren’t. If you want to keep these vegan, a little “nooch” (nutritional yeast) or soy sauce make them even more umami tastic. If you can tolerate dairy, some yogurt or crumbled feta are great too, but not at all necessary.
I don’t have an exact recipe because I usually just make up amounts, so this might take a little adjusting after the first pancake. However there’s no need to be afraid, since my variations have all turned out quite delicious.
Chickpea & vege pancakes
make as much as you like!
- 1 part flour (this can consist or plain flour, or a combo of plain flour and cornstarch for more crispness and lightness)
- 1 part chickpea flour
- about 1 tsp baking soda for every cup of plain flour
- about 1 Tbs vinegar or lemon juice for every cup of plain flour
- water to get the batter to pancake consistency
- salt and pepper to taste
- a generous amount of cooking oil
- chopped spring onions and other herbs of choice – spring onion really makes these yummy, but if you hate them or something, use a herb you like
- grated carrot (other veges would work too, like finely shredded cabbage, spinach, copious amounts of parsley, courgettes…the list is endless…but if using courgettes use less water)
- optional additions: spices of choice, crumbled feta, nutritional yeast, soy sauce
If you’re making more than one batch, heat your oven to low heat (around 100C/210F) with a plate in there to keep your pancakes warm.
Mix everything together, sifting the baking soda over so you don’t get any lumps. Heat a thin layer of oil covering the whole pan on medium, and drop small spoonfuls of batter onto the hot oil. Tip 1: start dropping from the outside, working your way in, to ensure more even cooking. Tip 2: well seasoned cast iron rocks so much harder than non stick.
Once the edges start going golden brown and the tops look like they’re sort of drying a little, flip and let sit for a minute or two to brown. If you have leftover batter, pop the cooked pancakes in the oven and cook up the rest, re-oiling the pan each time. Enjoy plain or with some chutney, ketchup or aioli if you were stingy with the oil. A wedge of lemon or lime would be nice too.