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.
My Private Note
Units: US | Metric
- 1Whisk 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.
- 2Heat some ghee (or oil) in a non stick frying pan over medium heat.
- 3Spoon 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.
- 4Serving 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: