Recipe: Savoury Chickpea Pancake

Recipe: Savoury Chickpea Pancake

This is a super quick and easy recipe that I have been making a lot recently. Not only is it delicious, but it’s hard to screw up, takes very little time to make, and it’s also extremely cost effective. I find chickpea (or besan) flour easily at Indian or Asian grocery stores, for much less than you will find it at the supermarket. It should cost only $2-$4 for a bag around 500g. I like to keep this recipe Indian inspired, however you can definitely experiment with different savoury fillings and flavours.

Serves 2:

Ingredients:

50g chickpea flour

150ml milk of choice

1 tbsp olive oil

1 medium carrot, grated

½ teaspoon salt

1-2 teaspoons of spices (cumin, coriander, turmeric, chilli, garam masala all make great contenders- but use what you have available). 

To serve

Coconut yoghurt (or Greek yoghurt)

Any fresh herbs (parsley, coriander or basil), chopped

1 clove garlic, minced

Lemon juice

Shredded red cabbage or salad leaves

-

Mix all of the ingredients for the pancake together until there are no lumps. Then stir in the grated carrot. Pour into a preheated non-stick, or lightly greased pan over medium heat, and cook until golden brown on both sides (about 3-5 minutes). Make a yoghurt dressing by mixing the yoghurt, herbs, garlic and lemon. Dollop the dressing on top of the pancake and sprinkle with salad leaves. Enjoy while it’s hot.