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5 Minute Chickpea Flour Pancake

This delicious Chickpea Flour Pancake is so basic it's almost not a recipe. Simply combine our freshly milled Flourist Kabuli Chickpea Flour with water and fry in a little oil; you'll be amazed at how simple it is. It's very satisfying too! We like to pair it with fresh guacamole and salsa, or even a simple addition of fresh tomato. 

5 Minute Chickpea Flour Pancake 
~ recipe adapted from Anna Pippus
1/2 cup (75g) Flourist Kabuli Chickpea Flour 
1/2 cup + 2 tbsp water 
1/4 tsp salt 
1-2 tbsp olive oil to cook 

Whisk together the chickpea flour, salt and water until the mixture is smooth. Heat a large fry pan or skillet (about 12 inches in size) and heat until hot. Add the pancake mixture and smooth out with a spatula so it's even and covers the pan.

Cook for 4-5 minutes on the one side, checking for doneness by lifting the pancake sides; it should be well browned. When ready, quickly flip the pancake to the other side and cook for 20-30 seconds. Fold in half and transfer to a plate for serving. 

There are many things you can enjoy with your pancake, we like it with fresh guacamole, tomatoes, and chopped olives and green onions or chives. It is also delicious with your favourite salsa and some sour cream.

2 comments

Shira

HI Kathryn! It’s a good thing to do for many socca recipes, but is not necessary in this recipe. Feel free to let it sit of you have the time but the results will still be great without it!

Kathryn

I always let my batter sit for at least a half hour. Other recipes I have used recommended it to let the flour completely absorb water. Does your flour not need that step?

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