- Total Time
- 40 minutes
- Active Time
- 10 minutes
- 1-2 pancakes
- ½ cup chickpea flour
- ½ cup water
- 1 tsp olive oil, plus more to fry in
- pinch salt
Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.
You can increase the water content a bit to alter the final texture of the pancakes. At the listed water:flour ratio (1:1), the pancakes wind up a little bit thicker, with a creamy center. At 3:2, they get thinner and more crepe-like, with crisper edges.
- Combine all ingredients in a small bowl and stir with a fork to combine. The batter should be mostly smooth, but a few small lumps remaining is fine. They should disappear later.
- Let batter hydrate for 20-25 minutes.
- Add just enough olive oil to coat the bottom of a nonstick pan in a thin layer. Heat until just shimmering.
- Fry the batter in 1 or 2 installments (one large pancake or two small ones), cooking each side for about 3 minutes or until golden brown.
- Serve immediately or keep warm in a low oven.