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1
The process is similar to making a regular pancake.
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Combine the chickpea flour and enough of the water in a mixing bowl to make a thick batter, stirring to dissolve any lumps. Add the remaining water until the batter is the consistency of tahini or thick pouring cream.
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3
Add a teaspoon of oil and the salt; mix well. Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 days.
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4
Just before serving, heat 2 tablespoons of the oil in a large nonstick skillet (10-12 inches) over medium-high heat, and then add the rosemary. When the oil is hot (after about 30 seconds), the rosemary will start to 'jump' in the skillet.
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5
Pour half of the batter into the skillet. It should cover the bottom of the skillet to a depth of about 1/8 inch. Cook for 1-2 minutes, until the pancake is set crisped and golden underneath. Carefully turn over and cook for 30 seconds to 1 minute. Slide onto a serving plate. Cut into wedges, sprinkle with salt and generous grindings of pepper. Serve immediately.
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6
Cover and refrigerate the remaining batter for up to 2 days.
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NOTE: If making a second pancake right away, you'll need the leaves from a second sprig of rosemary and another 2 tablespoons of oil for the skillet.
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8
NUTRITION per serving (based on 12): 36 calories, 2g protein, 4g carbohydrates, 1g fat, 0g saturated fat, 0 mg cholesterol, 94 mg sodium, 1g dietary fiber, 1g sugar
