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Savory Chickpea Flour Pancakes 鹰嘴豆饼
A simple and endlessly adaptable recipe: gluten-free, low glycemic index spin on Chinese 煎饼 savory pancakes. Heavily inspired by socca of Nice and besan chilla of India.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Main Course
Cuisine
Chinese, Indian, Mediterranean
Servings
4
pancakes
Calories
169
kcal
Equipment
Nonstick pan
Ingredients
115
g
besan/chickpea flour
1 cup
230
g
vegetables
zucchini, tomato, onion (roughly equal amounts, ⅛" dice or shredded)
1
spicy green chili
finely minced, optional
½
tsp
smoked paprika
¼
tsp
kosher salt
¼
tsp
cumin
¼
tsp
black pepper
100
g
water
½ cup, plus extra as needed to reach pourable batter consistency
3
tsp
cooking oil
like canola
Instructions
Finely dice or shred any vegetables to about 1/8". Combine dry ingredients (everything except water)
Add water and whisk well to combine, making sure to eliminate any dry flour lumps
Add additional water 1 Tbsp at a time as necessary to create a smooth, pour-able batter.
Heat a nonstick pan or cast iron skillet on medium-low heat. Once the pan is evenly heated, add ¾ tsp of cooking oil
Pour one ladle-full of batter and spread with the back of the ladle in a circular motion to form a thin pancake
Cook for 2 minutes, or until the fine bubbles become large bubbles and the batter on top begins to set
Flip the pancake and cook for an additional 2 minutes, until golden brown
Keyword
besan, chickpea flour, gram flour