I never thought I’d say this, but quarantining at home has got me into more savoury cooking!
Thus, I’m bringing you this savoury pancake, which was inspired by my Chinese spring onion pancake I posted a while ago. This is a gluten free, higher protein and healthier version of it using chickpea (Besan) flour that is readily available at most supermarkets now!
So if you’re feeling adventurous or want a healthy savoury snack/meal, try whipping this up! Here is the recipe:
CHICKPEA SPRING ONION PANCAKE (vegan, gluten-free, single-serve)
April 17, 2020
Persons
1
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Ingredients
- 3/4 cup chickpea flour
- 1/2 cup water
- 1/4 cup spring onions, chopped
- 1 tablespoon nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- 1. Add all ingredients into a bowl and mix until no flour remains. Set aside for 2 minutes to let the mixture thicken slightly
- 2. Meanwhile, heat a non-stick pan to medium heat
- 3. Pour the pancake mix into the pan int the shape of a circle
- 4. Cook for 2 minutes until golden on one side then flip and cook for another 2 minutes.
- 5. Serve warm with your favourite sauce
Have fun guys! If you try it definitely let me know 😍 I also added some roast pumpkin and tempeh when I ate mine. Would love to see you guys get creative!