Chickpea Pancake

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Chickpea Pancake

Ingredients

  • 2½ - 3 c. chickpeas (soaked for 8 hours, drained and well rinsed)
  • 1 onion, finely minced
  • 1½ Tb. fresh peeled ginger, minced
  • ½ c. fresh cilantro, finely chopped
  • 1 - 3 fresh green chili peppers (finely minced w/o seeds)
  • 1 Tb. coriander, ground
  • 1½ tsp. salt
  • ½ tsp. baking soda
  • 1½ - 2 c. water
  • coconut oil

Instructions

  1. • Blend soaked beans in blender or food processor.

    • Mix everything together except the water and oil. Add the water to make the batter a pourable consistency.

    • Whip with a fork to make it fluffy. Set aside for 30 minutes to allow the batter to further thicken.

    • Heat an iron or heavy skillet and add 1-2 Tb. of coconut oil to cook.

    • Cook as you would a pancake.Cook until golden brown.

    • Serve plain or with cashew cream, and garnish with chopped green onions.