I had been mulling over how to use chickpea flours in a non savory way, which is how traditional Indian cooking uses it. As you probably know by now, we’re pretty big on pancakes around here in our household. So I wanted to try chickpea flour or besan as we call it in India, in pancakes. My trials went in utter failure, dense, hard, dry or just plain distasteful. So I set out to to adopt the same method that I tried for my http://thebellyrulesthemind.net/2014/12/oatmeal-flaxseed-pancakes-with-almonds-raisins-and-chocolate-chips/.
The same recipe except that I changed the Flaxseed and Oatmeal for Chickpea Flour. And it worked! The pancakes were so light, so fluffy and did not smell of chickpea flour at all! Such a fantastic way to use Chickpea Flour with its high protein content as a breakfast to kick start your day.
So here it is everyone,
Sweet Chickpea Pancakes.
1 cup chickpea flour
1 medium sized egg
1 cup milk (whole or skimmed)
1 tbsp cinnamon powder
1 tbsp jaggery powder/sweetening agent of your choice
1 tsp baking powder
Salt to taste
Olive oil for cooking
Whisk the egg in a bowl and to it combine the milk, cinnamon powder, jaggery powder, 1tsp baking powder and salt giving it a good mix.
Add in the chickpea flour in the end and mix it gently until all the lumps are gone.
Now heat a skillet on high and add a couple of drops of olive oil and spread it all over. Turn the flame to low and with the help of a laddle pour some pancake batter onto the skillet.
Flip once the edges are cooked. Leave the other side for a couple of minutes and take the pancake off heat.
Stack a couple more on a plate and enjoy with some sliced bananas and iced coffee. Happy eating!