Recipe: Savory Chickpea Flour Pancake, Gluten-Free, Nut-Free

UPDATE March 6, 2018: Namaste Foods kindly posted my recipe on their site! Woo hoo! Thank you, Namaste Foods for all that you do for the food allergy community!

Namaste Foods kindly sent me some of their garbanzo bean (chickpea) flour to try. 

Garbanzo bean (chickpea) flour pancakes are generally light, not too "beany" and savory. I found an easy recipe for Pudla from The Kitchn which gives the garbanzo bean (chickpea) flour pancakes some background notes of spice and heat, but not too much. 

Chickpea pancakes, made from chickpea flour, as a change up from my usual corn tortillas or even sweet Sunday pancakes, are a healthy, affordable and easy option. 

And as the garbanzo bean (chickpea) flour is made by Namaste Foods, I know it's safe for me and most likely, for you, too!

Here is the Namaste Foods allergen statement: "All of our products are free-from the Top 8 most common food allergens in the US, as declared by the FDA which are: wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. In addition, our products are made in our own dedicated allergen-free facility, so there’s no chance of cross contamination. We also are free-from Canada’s twelve priority food allergens, which include the Top 8 listed above plus sulfites, crustaceans, sesame and mustard."

Here's more about Namaste Foods and please contact them directly if you have any questions about their products. 

(NB: This is not a sponsored post. Namaste Foods sent me some product sto try but if you follow me on any social platform or have been reading my blog for the last 12 years you know, I just LOVE and use Namaste Foods regularly.)

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RECIPE NOTES:
I used an 8-inch frying pan which made the perfect size for my household.

I used a ¼ cup measuring cup to portion out pancake batter which made 5 pancakes. I definitely could have made the earlier pancakes thinner to get a 6th pancake out.

I made the batter and then, becuase of the other work commitments, had to put it away, overnight, in the fridge. I used that overnight batter to create the pancakes you see on this post and they were perfect. So I’m thinking I can whip up a batch of batter and have them around for anytime snacks!

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RECIPE: Savory Chickpea Flour Pancake, Gluten-Free, Nut-Free
Makes 5 crepes
Adapted from Pudla on The Kitchn 

1 1/3 cups Namaste Foods garbanzo bean (chickpea) flour 
1 cup water
1 handful fresh cilantro leaves, washed and chopped
1 inch fresh ginger, washed, peeled and grated
1/2  teaspoon Kosher coarse salt  
1/2 teaspoon chili seasoning powder
Olive Oil

In a large mixing bowl, place the garbanzo bean (chickpea) flour, salt, chili powder, cilantro and grated ginger. Whisk in the water. When you have a smooth mixture, let it sit for 30 minutes (or even covered overnight in the fridge).

When you’re ready to eat, heat your frying pan on medium high heat with a drizzle of oil. Using a ¼ cup measuring cup, add a scant ¼ cup of batter and swirl to cover the bottom of the pan. You will see bubbles form and the color change from raw to cooked in about 1-2 minutes. When it looks almost cooked through, give it a flip with your thinnest spatula and let it cook through on the other side, about 30 seconds to 1 minute. Remove the pancake to a prepared plate. Add a little more oil to the pan, let it heat up and add more batter and continue the process for between 5-6 pancakes.

Eat the garbanzo bean (chickpea) flour pancakes with fried eggs for breakfast, pictured below.

Or I know these pancakes would pair well with my smoky refried black beans and some homemade Greek yogurt mixed through with some chopped fresh cilantro, lime juice and lime zest. I also enjoy these pancakes topped with taco meat and an egg!

Any way you have them, the garbanzo bean (chickpea) flour pancakes will be delish and allergen-free! 

Thank you, Namaste Foods!