Had the sudden urge this evening to do some kind of a besan recipe (Besan/Gram/Garbanzo/Chickpea). Then I had the urge for pancakes, but I wanted to keep it light, or as light as one can with pancake-type things. I’ve also been going crazy for green peas lately. I’ll try to find a way to put them into as many dishes as I can. Anyway, Chickpea flour pancakes it was! I was very intrigued and inspired by one of Lisa’s Kitchen’s recipes. The recipe included both chickpea flour and green peas. I changed it up a bit by adding red pepper flakes, nutritional yeast, garlic powder and sunflower seeds. Gave it a nice texture.
They are quick to make and are very filling, but didn’t make me feel weighed down… until I ate one too many. Woops.
- 2 cups of chickpea flour (besan)
- 1 tsp of cumin
- Ground black pepper & Cayenne (to your taste)
- pinch of sea salt
- 2 cups of water
- 2 cups green peas, mashed slightly
- 3 tbs Nutritional yeast
- Generous amount of Red Pepper Flakes (if you like it extra spicy ;))
- Grated Ginger (about 1 tsp)
- Sprinkle of Garlic Powder
- Sprinkle of unsalted sunflower seeds
- Sesame Oil for frying
- If using frozen peas, start to heat them up in a pot to defrost them while you prepare the rest of the ingredients. In a bowl, add the chickpea flour, cumin, pepper, cayenne, sea salt, nutritional yeast, pepper flakes, garlic powder and sunflower seeds. Start stirring to to begin mixing the ingredients.
- When the peas are defrosted, drain and mash them. It's ok if some remain whole. Add them into the bowl and mix. Start pouring the water into the bowl and keep mixing well until the mixture is smooth and there are no more lumps. Leave for about 30 minutes.
- Once the 30 minutes is up, heat a non-stick skillet with a bit of sesame oil on medium-low heat and drop about ¼ cup - ½ cup of batter. Heat on each side for about 4-6 minutes. Remove from skillet and serve!
- I served these with some Peach Chutney and Vegan Mayo. Would be nice on a bed on spinach or other dark leafy greens.