Prep time
Total time
 
Makes around 10 pancakes. Approximately 130 calories per pancake.
Serves: 5-10
Ingredients
  • 2 cups chickpea/besan flour
  • 1 cup water
  • ½ tsp - 1 tsp ground coriander
  • 2 tbs nutritional yeast
  • ½ cup frozen spinach, thawed and excess water squeezed out
  • 3 tomatoes, chopped into small pieces
  • 3 green chilies, finely chopped (I added 5 or 6, with the seeds, and it was a tadddd too spicy)
  • 4-5 green onions, chopped
  • ¼ cup green peas
  • 3 garlic cloves, minced
  • ¼ tsp chili powder
  • sea salt, to taste
  • extra virgin olive oil for cooking, if needed
Directions
  1. Get out a non-stick skillet (add a small amount of oil if needed) and place on medium-low heat..
  2. Add all ingredients into a large bowl and stir well until everything is fully mixed. Once the skillet is heated, get out a ¼ or ⅓ measuring cup to scoop up the batter and add into the pan. I flattened each pancake slightly with the back of the measuring cup right after pouring it into the skillet. Cook for a few minutes on each side. Once the edges become crispy and turn a bit more of a brownish colour, you should be able to easily flip it over. The other side will take less time to cook. Place on a cooling rack while you cook the rest of the pancakes.
  3. Eat on its own with some apple sauce, sour cream, chutney...or add into a pita or in a sandwich. :) I haven't tried freezing these, but I'm sure they will freeze well.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/gluten-free-chickpea-pancakes/