Savory Chickpea Pancakes
Ingredients
- 2 cups chickpea flour (also known as garbanzo bean flour)
- 1 3/4 cups water
- 1/2 tsp garlic powder
- 1 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup cherry tomatoes halved
- 2 small avocados sliced
- 1/3 cup sour cream (I used Tofutti vegan sour cream)
Instructions
- Preheat a large skillet over medium heat, then add about a tbsp of olive oil. It is important to let the skillet get hot for at least 5 minutes before cooking the pancakes. The pancakes won't cook correctly if the skillet is not hot enough.
- In a large mixing bowl, combine the chickpea flour, garlic, thyme, salt, and baking soda. Whisk it all together until combined.
- Next, add the water and whisk until you have a smooth batter. Let the batter sit for a few minutes while the skillet is getting hot.
- Use a 1/2 cup measuring cup to scoop the batter into the skillet. The batter is thinner, so it will spread out pretty quickly. These pancakes are kind of bigger, so just cook one at a time.
- Let the pancake cook for 3-4 minutes on the first side, then use a large spatula to flip, and then let it cook for another 1-2 minutes on the second side. Repeat with the rest of the batter to make 4 total pancakes.
- Once all of the pancakes are cooked, top them with a few tomatoes, some sliced avocado, and a dollop of sour cream!
Tried this recipe?Let us know how it was!