No matter what I'm eating, I wish it were a chickpea pancake. I just ate a bowl of yogurt and granola while wishing it was a chickpea pancake. Last night I made my roommate a chickpea pancake and managed to eat half. This morning I thought about how nicely a chickpea pancake would complement my coffee.
Please don't tell. But I even think I like them more than quesadillas. GASP.
The thing is, the chickpea pancake is so versatile. Between the firm and chewy, slightly crisp exterior, and the endless filling/topping possibilities, it could sustain a craving for anything from a pizza to a panini to, yes, a quesadilla.
It's also impressively healthy. I mean, the batter itself is pretty much just chickpea flour and water. That's like, solid protein plus.. nothing. This makes it a LOT more filling than your average corn tortilla or slice of bread. There are also no eggs or dairy in the pancake base, so it's fairly simple to keep it vegan in addition to gluten free, if you just skip the melted cheese or use dairy-free cheese.
Recipe: Gluten Free Basil Chickpea Pancake
with Mozzarella + Balsamic Glaze
[original recipe from Oh She Glows]
- The base ingredients for the pancake are: chickpea flour, salt, pepper, baking powder and water. Feel free to play around with the dry seasonings (in place of the garlic powder and oregano), as well as the fresh herbs (in place of the basil). Might be fun to try a Mexican version with cumin and cilantro.
- You can also customize the filling: in place of the mozzarella, try other cheeses. Add prosciutto, deli meat, roasted red peppers, pickled jalapenos, and/or other things you'd find in a panini or quesadilla.
- Instead of folding the pancake in half at the end, you can also leave it flat like a pizza. Just place the cheese over the entire pancake instead of only half. For the last minute, cover the pan with a lid so the cheese melts evenly.
1/2 cup chickpea flour/garbanzo bean flour (same thing)
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp baking powder
1/8 tsp black pepper
1/2 cup water
fresh basil, julienned or torn into pieces
1/4 cup shredded mozzarella
balsamic glaze, balsamic syrup or reduced balsamic vinegar (I use Trader Joe's brand)
In a small bowl, whisk the chickpea flour with all of the dry seasonings (salt, garlic powder, dried oregano, baking powder, and black pepper). Add the water and whisk to combine. The batter should be thinner than traditional pancake batter, and have lots of tiny bubbles. Stir in the fresh basil. (You can try a whisk but the basil might get stuck in the prongs.)
Place a 10-inch skillet over medium heat and coat with cooking spray. Once pan is hot, pour in all of the batter. It should naturally spread evenly to the edges of the pan, but if not you can quickly smooth the top with a rubber spatula or give the pan a jiggle.
Cook for 5 minutes, uncovered. Use a large spatula to flip the pancake. (It should be firm enough). Cook for 4 minutes on the second side. Add the cheese to one half of the pancake, and use the spatula to fold the pancake in half. Cook for an additional minute or so until the cheese is melted.
Transfer to a plate, drizzle with balsamic glaze, and enjoy warm.