Chickpea Pancakes

Chickpea Pancakes

These work brilliantly as wraps, they’re packed with bone-building goodness from chickpeas and sesames, so perfect food for growing people. Add any cold meat/veg/cheese/avocadoes from fridge and roll up.

Ingredients

  • 1 ½  Cups Gram Flour
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • sea salt

 

Add a little of the water to the flour in a bowl, and whisk to a paste, then add the remaining water and both oils til a smooth batter. Sprinkle in the seeds.

Heat some oil in a small frying pan, on high. Ladle some batter in when hot, swirl batter to edges of pan. When bubbles appear flip, cook for a couple of minutes on the other side. Serve alongside meat dish instead of bread, or use as wrap, and for picnics.

Great freezer food too.

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4 Comments

  1. Hi, the recipe look fab, if using a small 20cm diameter, how many pancakes will this amount of mixture make?

    I was wondering if they would work as an accompaniment to an Indian meal instead of chappatis or naan bread?

    • Lizzie King

      Yes, absolutely they would work amazingly with an Indian dish as they are from there originally! They should make about 8-10.
      L

  2. ps I have only been able to source white sesame seeds, are the black seeds a speciality sesame seed?

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