Mineral water chickpea flour pancakes - recipes for little gourmets. Vegan chickpea flour pancakes

Calories: Not specified
Cooking time: 20 minutes

Few people know that chickpea flour can be used instead of eggs, for example, when making vegan lean pancakes and even omelettes.

I offer you a recipe for lean pancakes made from chickpea flour. Chickpeas have a mild but peculiar taste, so vegetable filling is more suitable for such pancakes, sweet chickpea pancakes probably won’t work. I made chickpea pancakes with tomatoes and arugula, but you can choose any other toppings like spinach or potatoes.

To make lean chickpea flour pancakes, we need:
- 150gr. chickpea flour
- 450 ml of water,
- 4 tablespoons olive oil,
- a pinch of turmeric
- salt to taste.

Recipe with photo step by step:

Gradually add water to chickpea flour.

Knead the liquid dough without lumps.

Add salt and black pepper to the dough, as well as a pinch of turmeric. It is needed not for taste, but for a brighter color of ready-made pancakes. Without it, chickpea pancakes will turn out pale.

Pour two tablespoons of olive oil into the dough.

Mix thoroughly to evenly distribute the oil. The dough is ready, you can already bake pancakes, but if you have time, it is better to let the dough brew a little, for example, a couple of hours.

Heat up olive oil in a frying pan. There should be enough of it, otherwise the pancakes made from chickpea flour will be difficult to turn over. When the oil is hot, pour a ladle of batter into the pan.

Fry the pancake until golden brown. Gently pry along the edges on all sides with a spatula and turn over to the other side. It is not difficult to remove ready-made pancakes from the pan, but you need to be careful when turning from side to side.

Prepare the vegetable filling.

We spread the filling on half the pancake, cover with the second half.

Ready! Lean chickpea pancakes are very satisfying and tasty.
Bon appetit!
Recall that last time we baked

Maslenitsa is not soon, but it is already necessary to prepare. Train :) I want to offer a recipe for pancakes made from chickpea flour (bean family). The dough is gluten-free, egg-free, dairy-free. And chickpea flour, they say, is very useful. However, it should not be abused by adults and children with gallbladder disease.


Ingredients for 2-3 servings:
Carbonated mineral water - 300 ml;
Chickpea flour - 130-150 gr.;
Salt - 1/3 tsp;
Sugar - 1-2 tbsp. (taste);
Vegetable oil - 2-3 tbsp. in the dough + for baking;
Soda - ½ tsp;
A slice of lemon to extinguish the soda.
Cooking:
1. Mix half of carbonated mineral water, flour, salt, sugar. Mix thoroughly (whisk, blender or mixer). Taste to taste, maybe add more salt or sugar.
2. Turn off the soda, add to the dough. To stir thoroughly.
3. Add vegetable oil. To stir thoroughly.
4. Add the remaining mineral water. Mix with a spoon.
5. Leave the dough to stand for 10-15 minutes.
6. Heat up the pan. Lubricate with a little oil. The frying pan must be well heated. It is better to bake on a minimum or medium heat. If you bake at maximum heat, the pancakes will burn. Grease the pan with oil as needed. Before pouring the dough into the pan, stir it with a spoon. It is best to pour pancakes into the pan with a tablespoon or dessert spoon. Lower the spoon as close to the pan as possible, almost touching the pan. Flip the pancakes when they are done on one side.
Another variation on chickpea and rice pancakes. The recipe is the same. In the photo above - chickpea pancakes, below - rice.

Ingredients for 1-2 servings:
Water - 200 ml;
Chickpea flour (or Rice flour) - 70 gr.;
Salt - a pinch;
Sugar - 1 tbsp;
Vegetable oil - 2 tbsp.
Cooking:
Thoroughly mix (with a mixer, blender) water, flour, salt, sugar and vegetable oil. Leave the dough for 10-15 minutes. Chickpea flour dough is denser in texture. Rice flour dough is liquid.
About baking pancakes from chickpea flour is written above.
Rice flour pancakes. First, mix the dough thoroughly, you can even beat it again with a mixer or blender. Rice flour pancakes are more difficult to bake. You need to pour the dough into a very hot frying pan so that they immediately seize with heat, and do not spread, but then the fire must be made medium or minimal. Stir the batter thoroughly before pouring the batter into the pan. Bring the spoon as low as possible to the pan. If you pour from above, then the dough spreads, the pancake turns out to be uneven. If you pour low over the pan itself, then the pancake is smoother, rounder. You don't need a lot of oil (and even harmful). The pan should be semi-dry, there should be no "puddles" of oil, literally ¼ teaspoon.
If your beliefs allow you, then instead of vegetable oil, you can grease the pan with animal fat (pork, lamb).
Bake the pancake on medium or low heat. Flip when they are cooked through on one side.
Rice and chickpea pancakes are best eaten while warm. They are equally good with sweet syrups, jam, jam, and with vegetable and / or meat side dishes.

A few words about where to buy flour. I understand that not all Russian cities have chickpea/rice flour in every store. In Moscow, it is also far from being everywhere. I shop online, including online health food stores. As a rule, they have delivery within Russia.

Maslenitsa is not soon, but it is already necessary to prepare. Train :) I want to offer a recipe for pancakes made from chickpea flour (bean family). The dough is gluten-free, egg-free, dairy-free. And chickpea flour, they say, is very useful. However, it should not be abused by adults and children with gallbladder disease.


Ingredients for 2-3 servings:
Carbonated mineral water - 300 ml;
Chickpea flour - 130-150 gr.;
Salt - 1/3 tsp;
Sugar - 1-2 tbsp. (taste);
Vegetable oil - 2-3 tbsp. in the dough + for baking;
Soda - ½ tsp;
A slice of lemon to extinguish the soda.
Cooking:
1. Mix half of carbonated mineral water, flour, salt, sugar. Mix thoroughly (whisk, blender or mixer). Taste to taste, maybe add more salt or sugar.
2. Turn off the soda, add to the dough. To stir thoroughly.
3. Add vegetable oil. To stir thoroughly.
4. Add the remaining mineral water. Mix with a spoon.
5. Leave the dough to stand for 10-15 minutes.
6. Heat up the pan. Lubricate with a little oil. The frying pan must be well heated. It is better to bake on a minimum or medium heat. If you bake at maximum heat, the pancakes will burn. Grease the pan with oil as needed. Before pouring the dough into the pan, stir it with a spoon. It is best to pour pancakes into the pan with a tablespoon or dessert spoon. Lower the spoon as close to the pan as possible, almost touching the pan. Flip the pancakes when they are done on one side.
Another variation on chickpea and rice pancakes. The recipe is the same. In the photo above - chickpea pancakes, below - rice.

Ingredients for 1-2 servings:
Water - 200 ml;
Chickpea flour (or Rice flour) - 70 gr.;
Salt - a pinch;
Sugar - 1 tbsp;
Vegetable oil - 2 tbsp.
Cooking:
Thoroughly mix (with a mixer, blender) water, flour, salt, sugar and vegetable oil. Leave the dough for 10-15 minutes. Chickpea flour dough is denser in texture. Rice flour dough is liquid.
About baking pancakes from chickpea flour is written above.
Rice flour pancakes. First, mix the dough thoroughly, you can even beat it again with a mixer or blender. Rice flour pancakes are more difficult to bake. You need to pour the dough into a very hot frying pan so that they immediately seize with heat, and do not spread, but then the fire must be made medium or minimal. Stir the batter thoroughly before pouring the batter into the pan. Bring the spoon as low as possible to the pan. If you pour from above, then the dough spreads, the pancake turns out to be uneven. If you pour low over the pan itself, then the pancake is smoother, rounder. You don't need a lot of oil (and even harmful). The pan should be semi-dry, there should be no "puddles" of oil, literally ¼ teaspoon.
If your beliefs allow you, then instead of vegetable oil, you can grease the pan with animal fat (pork, lamb).
Bake the pancake on medium or low heat. Flip when they are cooked through on one side.
Rice and chickpea pancakes are best eaten while warm. They are equally good with sweet syrups, jam, jam, and with vegetable and / or meat side dishes.

A few words about where to buy flour. I understand that not all Russian cities have chickpea/rice flour in every store. In Moscow, it is also far from being everywhere. I shop online, including online health food stores. As a rule, they have delivery within Russia.

Shrovetide is coming soon, which means it's time to share pancake recipes. I bake pancakes and pancakes quite often, which fit perfectly into the concept of a healthy lifestyle. Today there will be two such recipes at once. And then I will try to add a few more interesting options. Although the probability of this is not 100% :) This week is very busy for me - on Friday the baby has a birthday and all the preparation is on me. These undoubtedly pleasant chores take a lot of time and effort ...

Under the cut step by step recipes pancakes made from whole grain spelled flour with nut butter And chickpea flour pancakes.

Whole grain spelled flour fritters with nut butter

Lush, with a slight nutty note. I serve ready-made pancakes with thick yogurt, banana slices and agave syrup. Perfect breakfast!

1 cup (240 ml) whole wheat spelled flour
2 eggs
1 cup kefir or yogurt + more if needed
1 tablespoon peanut butter
1 tablespoon agave syrup or honey
a pinch of salt
1/4 teaspoon baking powder

1. Mix flour, salt and baking powder in a bowl.
2 . Pour in the lightly beaten eggs with a fork and mix with flour.
3. Pour kefir in small portions. We should get a fairly thick and smooth dough without lumps.
4. Stir in peanut butter
5. Add agave syrup and the remaining kefir.
6. The dough should be the consistency of thick sour cream.
7 . Pour the batter into a hot, dry or lightly oiled skillet. Bake for a couple of minutes until the surface of the pancake sets and can be easily turned over.
8. Flip the pancake and bake for another minute.

Thin chickpea flour pancakes

Chickpea flour is an excellent source of protein, vitamins and minerals. It does not contain gluten, so it is suitable for people on a gluten-free diet.
I love these pancakes with savory toppings. For example, with slightly salted red fish or ricotta with garlic and herbs.

3/4 cup chickpea flour
1 egg
water
a pinch of salt
1/4 teaspoon baking powder
1/2 cup milk
1 tablespoon olive oil

1. In a bowl, mix flour, salt and baking powder.
2. Add the egg, start kneading the dough.
3. Pour water in small portions to get a thick homogeneous dough. Let the test rest for ten minutes.
4. Add milk and olive oil, mix.
5. We should get a fairly liquid homogeneous dough.
6 . Pour the dough in a thin layer on a dry hot frying pan, bake until golden brown on both sides.

Bon appetit!