If you are looking for a gluten-free, protein-rich, high-fiber, nutritious alternative to bread or conventional pancakes, chickpea flour pancakes may become a new mealtime favorite! Several years ago, I started making chickpea flour pancakes for their ease, taste, and nutritional value. I have made many iterations over the years and have landed on this tasty, simple recipe as my go-to.
Why Chickpea Flour?
Of course, I didn’t invent chickpea flour pancakes. Also called besan, chickpea flour is used with prevalence in Indian cuisine and can be found in various sweet and savory dishes throughout the world. The Italian chickpea flour bread, socca, is quite similar to these chickpea flour pancakes. Interestingly enough, chickpea flour has become increasingly popular in the United States as a staple in gluten-free fare, though as food writer Priya Krishna (2019) points out, “Indians have been experimenting with this alternative flour for centuries” (p. 90). Gluten-sensitive or not, these savory pancakes tend to be a crowd-pleaser! Also, I like simplicity and efficiency when it comes to culinary creations, so rest assured that even the busy or impatient cook can handle this chickpea flour pancake recipe. Read the full post on the Herbal Academy blog HERE.
