Savory Chickpea Pancakes
Servings: 4 Pancakes
Ingredients
- 200 g chickpea flour
- 1 tsp kala namak salt
- 2 tsp baking powder
- 2 tbs corn starch
- 1/2 tsp turmeric powder
- 100 g soy yoghurt
- 250 ml cold water
Instructions
- First mix all dry ingredients in a bowl.
- Then add water and soy yoghurt and stir until there are no chunks left. Chickpea flour tends to soak up a lot of water so if the dough gets too thick just add a little more water.
- Now heat some oil in a pan (I use coconut oil).
- Add some of the pancake dough in the pan and spread it as big as you would like your pancake to be.
- Bake the pancake well and until golden from both sides. Heat is important in this case because then the chickpea flour doesn't stay raw.
- Serve warm with the filling or topping of your choice.