Chickpea flour pancakes (gf) and hens with attitude
Hello it’s Salt writing today. Just so you know, I’m the prettiest of the hens. 
It also seems that I’m the only one to be doing any work at the moment. Pepper has been nesting for the past ten days (to no avail – when will she learn? 🙄 ) and we have two new recruits: ginger adolescents with huge feet and no brains. The first day they arrived, the big black dog called Hugo came to say hello and put his paw on one of their wings, not in an unfriendly way I thought. She was so traumatised that she completely disappeared for a whole day. How silly – what a chicken! Any fool knows that Hugo wouldn’t harm a flea. In fact, he’s such a wuss that he’s probably even scared of us *evil cackle*. Anyway, I just wanted to say that I’m in favour of anything the yellow-haired one cooks, especially when there’s lots left over. The only things I’m not keen on are her chicken dishes for some reason. Anyway, I must dash – there are eggs to lay, dogs to unnerve and teenage hens to boss around.
These deliciously fragrant savoury pancakes are gluten free and may be served with Indian food or as a standalone. Chickpea flour is rich in vitamins A, K, thiamin, riboflavin, niacin, pantothenic acid and folate. It is also an excellent source of minerals: iron, manganese, calcium, magnesium, phosphorus, potassium, sodium, zinc, copper and selenium. What’s not to like?
Ingredients (serves four)
140g chickpea flour
250ml water
half tsp salt
half tsp cayenne pepper
1 small red onion, very finely chopped
4 cloves of garlic, very finely chopped
2 fresh green chillies, very finely chopped
olive oil and coconut oil
nigella seeds to garnish
Put the chickpea flour into a large mixing bowl, slowly adding the water to obtain a smooth batter. Add the salt, cayenne pepper, onion, garlic and chillies, stir and set aside for at least 15 minutes.
Melt 1 tsp of olive oil and 1 tsp of coconut oil in a non-stick frying pan. Once the oils are hot, pour enough batter to cover the pan once tilted in all directions. While the batter is still raw sprinkle with tsp of nigella seeds. Cook as you would cook a crêpe until reddish golden brown on both sides. Remember to stir the batter before each new pancake.
13 Comments
apuginthekitchen
You have such talented animals/pets. Prolific writers and communicators. Seriously great recipe, would like to scoop up some nice curry with those pancakes.
The Healthy Epicurean
Thank you 🙂 They’re such a help on my blog 😆 These pancakes are so good and as you say, an excellent accompaniment to curries…
I hope that you and Nando are both feeling better today…
Cowboys and Crossbones
Howdy Salt! These pancakes look ultra delicious. A big meow from Ted!
The Healthy Epicurean
Hello Ted – I like cats 🙂
Anastasia
I never cooked anything with chickpea flour, though I love chickpeas – My huge mistake, these look delicious!
I wanted to check up with you. It seemed to me you expressed some interest in participating in my skinny parade http://russianmomcooks.com/2013/03/14/chocolate_brownies/. Are you still in? If you are – do you have a dessert in mind that I can use for it? I’m planning to post the “parade” tomorrow. Hope you are still in!
Best regards,
Anastasia
The Healthy Epicurean
Yes I would still like to participate please 🙂 The dessert I had in mind was this one http://thehealthyepicurean.eu/2013/01/12/alcholic-pears-and-chocolate-sauce/
To be honest, I’m not sure about precise calorie content (I tend to emphasise overall nutritional value and glycemic index rather than calories), but as there’s no added sugar (except the chocolate obviously), they can’t be very calorie-rich… What do you think?
laurasmess
Yuuum! These look amazing! Crispy, delicious cakes of goodness! Love how you’ve written this post too… haha, a very talented hen you are Salt!!
The Healthy Epicurean
Thank you Laura 🙂 They are delicious and I’m very lucky to have such clever hen to help me out!
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