For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. I've included our recipe for tamarind syrup/sauce, which though super easy to make, does take a little prep, mostly in the form of actually having the tamarind on hand. If you do make a batch it will last quite a while in the fridge. Tamarind has a really unique flavor, it's tart and rich, when mixed with a sweetener and some spices it becomes a really unique, wonderful condiment. Most Asian, Latin, and Indian groceries carry it, as well as many mainstream supermarkets (in concentrate/paste form; sometimes fresh). Whatever form you can find, it will work in the sauce. Simply adjust the water and seasoning as necessary to accommodate. The finished chutney should be sweet, tangy, and a tiny bit spicy. If you can't find any tamarind, or want the easier route, look for this pre-made tamarind chutney, which is our favorite, or any tamarind chutney you can find locally. If you want pre-made, just be sure it says "chutney" on the jar, not paste or concentrate, or you will be in for one sour surprise :) If you don't have all of the ingredients for the tamarind chutney, or don't have any pre-made on hand, these pancakes will still be delicious on their own, with a drizzle of Sriracha, ketchup, or any condiment of choice.
Savory Chickpea Flour Pancakes
Serves: 1 (Can double recipe)
Prep time: 10-15 minutes Cook time: 15 minutes
3/4 cup of chickpea flour
3/4 cup water
1/2 tsp salt
1/4 tsp cumin, ground
1/8 tsp cayenne pepper (or more to taste)
1/4 tsp turmeric, ground
freshly ground black pepper, to taste
1/4 cup finely chopped yellow onion
1 tsp fresh ginger, finely chopped, minced, or grated
1/4 cup sliced crimini/or white mushrooms (or spinach or chopped greens)
1/4 cup fresh cilantro, chopped (or parsley)
1-2 Tbsp medium-high heat oil (avocado, canola, grape seed, refined coconut)
1/2 cup tamarind paste
1 cup brown sugar (or 3/4 cup agave, or 4-5 dates)
1/2 tsp ginger, finely chopped
1 green chili, finely chopped
1 Tbsp med-high heat oil
1/2 tsp cumin seeds, whole
1/8 tsp asafoetida, also known as hing powder (optional)
1/2 tsp salt
1/4 tsp black salt (optional)
3/4 cup water (more as needed)
1. If making tamarind syrup from scratch, cook the ginger, chili, and cumin seeds in 1 tablespoon of oil in a small pot until sizzlling. Add remaining ingredients and bring to a low simmer. Let simmer uncovered for about 10-15 minutes until reduced down to a rich brown sauce. When done, strain through sieve into a bowl or jar and let cool. If not making sauce from scratch, proceed to next step.
2. Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.
3. Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.
4. Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.
5. Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!