- 1 Cup Chickpea flour
- 1 Cup water or plant-based milk (like almond or oat milk)
- 1 Teaspoon Apple cider vinegar (helps with fluffiness)
- 1/2 Teaspoon salt
- 1/2 Teaspoon turmeric (for color)
- 1 Teaspoon baking powerder
- optional:
- cumin or paprika (for extra flavor)
- Baking powder (for a lighter texture)
- Olive oil (plus extra for cooking)
- Chopped fresh herbs (like parsley or cilantro)
- finely diced vegetables (such as scallions
- tomatoes
- or bell peppers)
1. Prepare the batter: In a mixing bowl, whisk together the chickpea flour, salt, spices, and baking powder. Gradually add water or plant milk and apple cider vinegar, stirring until smooth. Mix in olive oil. If using herbs or veggies, fold them in. Let the batter rest for 10 minutes.
2. Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease with olive oil. Pour about 1/4 cup of batter into the pan and spread it into a round shape. Cook for 2-3 minutes until bubbles form and the edges firm up. Flip and cook for another 2 minutes until golden brown.
3. Serve & enjoy: Serve warm with hummus, avocado, or a plant-based yogurt dip. These also work great as wraps filled with fresh greens and veggies!
Want a sweet version? Just skip the salt and spices and add 1 teaspoon maple syrup or vanilla extract instead.
(Pic: Pixabay<: tortic84)
