I’d previously only ever used chickpea flour (aka gram flour or besan) for making onion bhajis or for holding together falafels, but I recently found out you can use it to make gorgeous crispy pancakes, somewhere between a thick flatbread and an omelette. They’re really quick and easy to make. In fact, even on a weekday morning when I have less than 10 minutes for my breakfast, I can make and eat one of these with time to spare. They’re totally delicious, and you can stuff them with or into whatever you fancy. How about filling one with fried mushrooms or tomatoes, or mashed avocado with tahini or hot sauce? They’re also the perfect size for stuffing into a tortilla or pitta bread, maybe with some beans and salsa, or some hummus.
Here it is, my new favourite breakfast:
Recipe (serves 1)
- Quarter of a cup of chickpea flour
- Quarter of a cup of cold water
- A pinch each of ground cumin, salt, and pepper
- A teaspoon or so of oil
Heat a small (15cm or so) frying pan over a medium-high heat.
Mix the chickpea flour and seasonings together in a small jug or bowl. Add the water and whisk quickly with a fork. Break up any large lumps but don’t worry too much about the smaller lumps.
Pour the oil into the hot pan and let it heat through. Add the batter, it will be thick but should easily spread to cover the bottom of the pan.
Fry the pancake for a couple of minutes each side until cooked through and crispy. Stuff, roll, and enjoy.