Chickpea flour is quite different from wheat flour as it is lower in calories, higher in fat and of course higher in fibre and protein. The three pancakes I ate were quite filling. I serve the pancakes with oven roasted new potatoes, cherry tomatoes and sliced cucumbers.
|Nutrient contents of chickpea flour.|
|Cooking in an electric frying pan.|
1 tbsp oil
2 medium zucchinis, shredded
1 green onion, diced
1/2 tsp Italian, Greek or other seasonings
2 eggs, beaten
½ cup chickpea flour
Topping: Serve with salsa, parmesan cheese or other favorite condiments
Add all of the ingredients to a mixing bowl and combine well. In a large frying pan, heat the oil to medium high heat. Using a large spoon, spoon about a ¼ cup of the mixture into the pan and spread the pancakes out in the pan so that you have room to flip each one over after 3 to 4 minutes cooking on each side. You will probably need to make a few batches as the recipe makes 10 to 12 pancakes. For each batch you will need to add more oil to the frying pan. Serve with your favorite topping.