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    You are in: Home / Recipes / Chickpea Pancakes Recipe
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    Chickpea Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Aunty Dotty's Note:

    A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.

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    Units: US | Metric


    1. 1
      Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
    2. 2
      Heat some ghee (or oil) in a non stick frying pan over medium heat.
    3. 3
      Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
    4. 4
      Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

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    Nutritional Facts for Chickpea Pancakes

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.1
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 2.7 g
    Cholesterol 0.0 mg
    Sodium 587.0 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 0.9 g
    Sugars 0.8 g
    Protein 0.7 g

    The following items or measurements are not included:

    besan flour

    nigella seeds

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