I hate gluten free bread. But then again, I already hated bread before going gluten free, so that shouldn’t be too surprising. Luckily there are many other lunch options. My favourite lunch since going gluten free has been chickpea pancakes. They’re super easy to make and the basic batter consists of only two ingredients.
Two things are important when making these pancakes:
- You need to let the batter rest for at least half an hour (longer won’t hurt) before using it.
- Your pancakes should be thin, like crepes. If you make thick pancakes, they won’t taste nearly as good.
- 1 cup chickpea flour
- 1 cup water
Mix flour and water together and let the mixture rest for at least half an hour. This will allow the batter to thicken.
Heat some oil in a frying pan. Add a few spoonfuls of batter to the pan. Bake on one side, flip, then bake the other side.
Serve with your favourite topping.
- You can make the batter in advance and keep in the fridge for a day or two.
- Add some (frozen) spinach and curry spices to the batter for a more savoury pancake.
How do you like your pancakes?