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Currant chickpea pancakes (v, gf, lf)

A fruity twist on Indian-style pancakes, suitable for snacking or pairing with curry.
Makes enough for 2 to 6, depending on how big you make them and their planned use.
Vegan, gluten free and low fat.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1 cup of chickpea flour
1 cup of water
1/4 to 1/3 cup currants

Oil, if needed, for cooking

1. Combine the flour, water and currants in a medium bowl and whisk well to combine.
2. Heat a non-stick pan over medium-high heat and spray with oil if necessary.
3. Ladle spoonfuls of the batter into the pan, making small pancakes or large ones to preference. Cook several minutes on each side, until golden brown.