Sunday, September 1, 2013

Chickpea Pancakes

Chickpea Crepes-from Shanna Compton, etc.

(adapted to be gluten/grain free from a recipe in Isa Chandra Moskowitz's Vegan Brunch)

1-1/2 cups almond milk (or your fave nondairy milk, unsweetened) 
1/4 cup water
1 cup chickpea flour
1 tbs tapioca flour, cornstarch or arrowroot
1/2 tsp salt
cooking spray/oil

Blend all the ingredients in a food processor or blender. The batter will be thin. Refrigerate for at least 1 hour.

Preheat a crepe pan or nonstick skillet over medium-high heat. The pan is ready when a few drops of water flicked on to it sizzle. Lightly spray or wipe the pan with oil.

Ladle 1/3 cup to 1/2 cup (depending on the size of your pan, and smaller is a bit easier). You may need to tilt the pan to help it spread evenly (but I did not find that necessary).

Cook until the top of the crepe is dry, the tiny bubbles have popped, and the edges are lightly brown and pulling away from the sides. 1-1/2-2 minutes, depending on the heat. Gently run a spatula around and under the sides of the crepe to loosen it, then carefully flip and cook the other side, 30 seconds or more. (Mine were thicker than hers and took a bit longer.) Slide onto a dinner plate and repeat.

These are good with fresh herbs blended in, or any other flavorings you like. But I kinda like to make them plain in case I want them with fruit and peanut butter, for breakfast! (That is so yum. Stack a few, spread peanut butter, reheat in microwave while you warm berries in a sauce pan. Drizzle berries over top of stack, cut into quarters. OMG.)