Chick Pea Pancake Recipe

Name: Chick Pea Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 cups chick pea flour; 1 cup milk; 1 tablespoon ground cumin; 4 ounces chick pea puree; 4 ounces olive oil; 2 teaspoons chopped parsley; 2 teaspoons chopped fresh coriander; 8 ounces pure olive oil; 4 teaspoons currants

Servings: persons

1 egg
2 cups chick pea flour
1 cup milk
1 tablespoon ground cumin
4 ounces chick pea puree
4 ounces olive oil
2 teaspoons chopped parsley
2 teaspoons chopped fresh coriander
8 ounces pure olive oil
4 teaspoons currants

1
Mix egg, flour, milk, cumin and chick pea puree to a smooth batter.
2
Adjust viscosity with additional milk or flour.
3
Add virgin olive oil, parsley and coriander and whisk well.
4
Preheat non-stick pans and place 3 inch pastry ring in each pan.
5
Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick.
6
Sprinkle currants on bubbling side and turn when brown.
7
Brown evenly on both sides.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 2 cups chick pea flour, 1 cup milk, 1 tablespoon ground cumin, and more.

Yes, Chick Pea Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chick Pea Pancake

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