Gluten Free, Dairy Free Pancakes (You can make them vegan too!)
You can make these pancakes for breakfast with a sweet topping of fruit or jam, you can make them savoury with a filling, or you can make them as a wrap.... This is a really versatile recipe that you will want to use again, and again.... so what are you waiting for, get your pan out!
Ingredients for the pancakes
1/2 cup chickpea flour
1/2 cup water
1 egg (or a splash of olive oil if you prefer to make it vegan)
pinch of salt
To serve
Make this your way. I love to sprinkle a little sea salt on the cooked pancake, then layer fresh rocket leaves from the garden, roll and eat as a wrap. You can also serve with a little lemon and salt, honey, cooked fruit, berries.... the options are endless. You just have to decide do you want a sweet or savoury version!.
Method
Pop all of your ingredients in a bowl, and blend until well combined (I use a hand blender). Then leave to stand for 15 to 30 minutes so the flour swells. Alternatively, make the batter the day before and leave in the fridge overnight.
When ready to cook the pancakes, pop the pan on a medium high, and when hot enough to cook, add a little oil (I prefer to use olive oil, but use what ever oil you prefer). When the oil is hot, pour on the batter so there is a thin coating on the base of the pan. As a rough guide for you, the frying pan I use is approximately 17cm in diameter and I can make 4 pancakes from the recipe size given.
When the pancake is cooked on one side flip it over, and cook on the other side. Generally it takes a couple of minutes per side. Then pop on a plate, and cook the next one. I find I only need to oil the pan once for the whole batch, but do what works for you.
enjoy!
Ingredients for the pancakes
1/2 cup chickpea flour
1/2 cup water
1 egg (or a splash of olive oil if you prefer to make it vegan)
pinch of salt
To serve
Make this your way. I love to sprinkle a little sea salt on the cooked pancake, then layer fresh rocket leaves from the garden, roll and eat as a wrap. You can also serve with a little lemon and salt, honey, cooked fruit, berries.... the options are endless. You just have to decide do you want a sweet or savoury version!.
Method
Pop all of your ingredients in a bowl, and blend until well combined (I use a hand blender). Then leave to stand for 15 to 30 minutes so the flour swells. Alternatively, make the batter the day before and leave in the fridge overnight.
When ready to cook the pancakes, pop the pan on a medium high, and when hot enough to cook, add a little oil (I prefer to use olive oil, but use what ever oil you prefer). When the oil is hot, pour on the batter so there is a thin coating on the base of the pan. As a rough guide for you, the frying pan I use is approximately 17cm in diameter and I can make 4 pancakes from the recipe size given.
When the pancake is cooked on one side flip it over, and cook on the other side. Generally it takes a couple of minutes per side. Then pop on a plate, and cook the next one. I find I only need to oil the pan once for the whole batch, but do what works for you.
enjoy!