Ingredients

The following ingredients have 1 Servings
  • 2/3 cup (80 g) chickpea flour
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1-2 tbsp maple syrup or coconut sugar
  • 1/3 cup water (80 ml)
  • 1 tsp vanilla extract, optional
  • 1/2 tsp cinnamon, optional

Instruction

  • Pre-heat a non-stick skillet, crepe pan or pancake griddle over medium heat.
  • Mix the chickpea flour, salt and baking powder together in a mixing bowl using a fork or whisk to help break up any clumps and distribute the baking powder and salt. If you’re using a dry sweetener, mix that in as well.
  • Add the water and liquid sweetener if you didn’t use a dry one (and vanilla and cinnamon, if using) and mix until you have a smooth batter with no lumps. The batter will be quite thick and not quite pourable. With the water amount as written the pancakes will be very thick and fluffy. If you prefer thinner pancake or crepes, you can add more water to thin the batter until it’s easily pourable. Note that the raw batter may have a pronounced beany and slightly bitter taste but that will cook out once you make the pancakes.
  • Let the batter rest for a few minutes while the pan finishes heating.
  • Once the pan is hot, add a light coating of non-stick cooking spay, if needed, then add approximately 1/4 cup portions of the batter to the pan and cook for 4-5 minutes until the edges look dry and firm and a few bubbles have appeared.
  • Flip the pancakes and cook for another 30 seconds to 1 minute until cooked through.
  • Repeat until you’ve used up all the batter then add your favourite pancake toppings and enjoy!