gluten free chickpea pancakes or flatbread

Name: Gluten Free Chickpea Pancakes or Flatbread
Prep time: 35 min
Cook time: 30 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 cups - garbanzo bean chickpea flour; 2 cups - water; 1 tsp. - salt; 3 tbsp - canola or coconut cooking oil; 1 tsp. - pure vanilla extract; 1 tsp. - cinnamon; 1 tsp. - agave nectar or honey

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Kristina Turner

Las Cruces, NM

Updated on Dec 13, 2014

This is an adaptation of the Mediterranean flatbread recipe that uses olive oil with optional herbs. To make the traditional French flatbread Socca use olive oil instead of canola oil or coconut cooking oil or canola oil and leave out cinnamon and vanilla and honey or agave nectar. There are optional herb seasonings of 1 tablespoon Italian seasonings, 1 teaspoon garlic powder, & half teaspoon chile powder. The flatbread is good to use as a wrap.

Rate

prep time 35 Min

cook time 30 Min

method Pan Fry

yield 8 serving(s)

Ingredients

2 cups - garbanzo bean chickpea flour
2 cups - water
1 tsp. - salt
3 tbsp - canola or coconut cooking oil
1 tsp. - pure vanilla extract
1 tsp. - cinnamon
1 tsp. - agave nectar or honey

How To Make gluten free chickpea pancakes or flatbread

Step 1

Whisk together 2 cups garbanzo bean chickpea flour & 2 cups water & teaspoon salt & 3 tablespoons canola oil or coconut cooking oil & set timer for 30 minutes to let batter absorb water.

Step 2

Use saute pan on medium heat & coat with a tiny bit of canola oil or coconut cooking oil & let heat up before cooking pancakes to keep them together when turning.
Step 3

Serve with maple syrup or honey or tangerine marmalade.
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