I am well aware of just how appealing a 'chickpea pancake' sounds- not at all. But if you think about it, hummus is one of the best food creations ever (main ingredient being chickpeas) and what kind of strange person doesn't like a pancake? Therefore, mix the two most enjoyed foods of all time and you can't go wrong. There is already two ways of making pancakes on this blog, a quick and easy version here and the perfect Sunday brunch here. This option is one that I eat as a savoury meal, usually for lunch or dinner with a side of veg. However, it could also definitely serve as a sweet treat depending on the toppings. Surprisingly, I've found that the chickpea creation actually has the best consistency out of all of the pancake recipes I've tried!! It holds together well with a thick and smooth texture. These pancakes are a balanced combination of healthy fats and protein and low in carbohydrates so they're ideal for diabetics. They normally only require 2 units of insulin for me. Not to mention, they are extremely quick and easy for those who are a bit on the lazy side with regards to cooking, like myself.
1/2 can of chickpeas
1 tblspn Chia seeds
a squeeze of lemon
1 teaspoon of tumeric
vegetables with gluten free soy sauce (ice-cream or maple syrup could also be an option depending on mood.)
WHAT TO DO
Empty half the can of chickpeas into a bowl and pour some of the liquid in with them. Mash them up with a fork and add the lemon and tumeric. Now you can add the eggs and chia seeds and whisk it all up while the pan is being heated. Pour the mixture in and cook as you would a normal pancake. In another pan this is where I normally fry some veg; onions, red pepper, broccoli, pea snaps and mushrooms and put a tablespoon of gluten-free soy sauce in. Once you've flipped the pancake you can unload the veggies on top and there's your dinner/lunch sorted.
Hopefully this recipe can be of help to those of you who aren't too put-off by the name!!