These chickpea pancakes come from Amanda Berne of the San Francisco Chronicle. She recommends serving them hot, alongside her vegan bouillabaisse, or on their own.
Yield: 8-10 pancakes.
- 1 cup chickpea flour
- 1-1/2 teaspoons kosher salt
- 1-1/4 cups water, or as needed
- 2 tablespoons olive oil
- Oil for pan-frying
Mix together flour and salt. Mix water and oil in a measuring cup. Pour into flour, whisking constantly until smooth. It should be the consistency of heavy cream; thin, but not watery. Add more water if needed to thin it out.
Heat a small nonstick pan over medium-high heat. Add oil and when it is shimmering, pour out excess. Add about 1/4 cup batter to pan. Working quickly, swirl it evenly and thinly into a crepe. Cook until nicely browned on both sides, turning once.
Remove to a plate. Eat immediately, or keep warm in an oven until ready to serve, which should be soon.