Chickpea Pancakes with Veggie Topping

   

 Ingredients

For the Pancakes:

1 cup (120g) chickpea flour (besan)

1 cup (240ml) water

2 tbsp (30ml) oil

1/2 tsp (2.5g) sea salt

1/4 tsp (1g) freshly ground black pepper

1/2 tsp (2g) turmeric pdr

1/4 cup (30g) grated zucchini, water squeezed out

1/4 cup (30g) grated carrot

 

For the vegetable topping

1 tbsp (15ml) oil

1 medium red bell pepper, finely diced

1 small red onion, thinly sliced

2 cloves garlic, minced

1 cup (150g) cherry tomatoes, halved

2 cups (60g) fresh spinach

1 tbsp (3g) fresh herbs (basil, parsley, or cilantro)

Salt and pepper to taste

 

Method

Prepare the batter

In a large bowl, I whisk together the chickpea flour, water, 1 tablespoon olive oil, salt, pepper, and turmeric until completely smooth. The consistency should be similar to heavy cream.

Let the batter rest for 30 minutes at room temperature. This crucial step allows the flour to fully hydrate and results in more tender pancakes.

After resting, fold in the grated zucchini and carrots.

 

Make the vegetable topping

While the batter rests,  heat  oil in a large skillet over medium heat.

Add the sliced onions and cook for 3-4 minutes until they begin to soften.

Add the bell peppers and garlic, cooking for another 3-4 minutes.

Add cherry tomatoes and cook until they begin to burst, about 5 minutes.

Stir in the spinach and cook just until wilted, about 1 minute.

Season with salt and pepper, and keep warm while cooking the pancakes.

Cook the pancakes

Heat a non-stick skillet or well-seasoned cast iron pan over medium heat.

Add a small amount of olive oil to coat the surface.

Pour about 1/4 cup of batter into the center of the pan, tilting to spread into a 6-inch circle.

Cook for 2-3 minutes until bubbles form on the surface and the edges begin to crisp.

Flip carefully and cook for another 1-2 minutes until golden brown.

Repeat with remaining batter.

Serve

Top each pancake with a generous portion of the vegetable mixture and garnish with fresh herbs.

 

Tips for Perfect Pancakes

• Make sure to squeeze excess moisture from the grated vegetables to prevent soggy pancakes
• Allow the batter to rest for optimal texture
• Keep the pan at medium heat to achieve the perfect golden-brown color without burning
• Don’t overcrowd the pan – cook one pancake at a time for best results                                                                                       

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