We love experimenting with all the different varieties of gluten free flours in store and how to use them. Chickpea (or besan) flour is one of our favourites and we find a lot of our customers asking how to use it.
Traditionally it is used in Indian cooking to make pakora, chapati or naan breads, or as a thickener in curries or dahl. However we love using it to make savoury pancakes adding in loads of yummy vegetables to make it a complete tasty meal.
So here you are…..a little inspiration for your kitchen and a great recipe for the whole family.
Serving size: Makes 10-12 small pancake or 4 large
- 1 cup of chickpea (besan) flour
- 1 teaspoon turmeric powder
- 1/2 teaspoon baking powder
- 3/4 cup water (adjust at the end if you feel the batter is too stiff)
- 1/3 cup mashed sweet potato
- 1 1/2 cups coriander leaves finely chopped
- 2 cups grated carrot (orange or purple)
- 1 cup cooked baby spinach (4 cups fresh) chopped
- Salt & Black pepper to season
- Olive oil to brush lightly whilst cooking
- Steam the baby spinach lightly then chop into fine pieces
- In a large bowl, add the chickpea flour, salt and pepper, turmeric and baking powder and mix well.
- Add the water and whisk well removing any lumps.
- Add the cooked mashed sweet potato and mix well into the batter.
- Once combined, add the coriander, carrot and spinach and mix again.
- If the batter feels too stiff, at a few more tablespoons of water, however it shouldn’t be too liquid.
- Heat olive oil in a non-stick fry pan to medium.
- Pour in the pancake batter into little bundles then smooth out until you have the thinness you are after.
- Cook for roughly 2-3 minutes on each side or until batter is cooked through and you have a golden brown colour on the outside.
- Serve with a delicious green salad and chilli relish (pictured above).