Vegan Recipe Pancake – Good morning everyone. I hope our Vegan Pancake Recipe can make your morning more full with this vegetarian pancake.
Served in Northern Italy and Southern France, the chickpea pancake is called farinata in Liguria and socca in Nice. It is a sublime treat that can be enjoyed as an appetizer or served as part of the main meal. Chickpea flour is a rich silky flour made from ground chickpeas. Look for it in gourmet grocers, natural food stores, Indian markets (where it’s called “gram flour”), or in Italian markets (where it’s known as “ceci flour”). Add 1⁄4 cup finely chopped pitted kalamata olives to the batter to give it even more Mediterranean flavor.
Now, lets try this easy Vegan Recipes Pancake.
Pancake Chickpea With Rosemary
You can serve this pancake for 6 servings
1 cup water
1 cup chickpea flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons chopped fresh rosemary
Freshly ground black pepper
- In a big mixing bowl we have to whisk together the water and the chickpea flour until the mixture is very smooth. Add the oil, salt and rosemary, mix it until smooth and well blended. Reserve at room temperature for at least 30 minutes or up to 4 hours. Cover it if leaving out for longer than an hour.
- Preheat the oven to 425°F. Lightly oil a 12-inch pizza pan or large cast-iron skillet and heat until hot in the oven. Cautiously remove the pan from the oven and pour the batter into the pan. Bake until the top is firm and the edges has golden brown, about 15 minutes. Be sure that the pan lies very flat in the oven, or the mixture will be too thick and undercooked on one side and too thin and overcooked on the other. If the top seems undercooked, cook it in the broiler for a minute to brown it lightly.
- To serve, sprinkle with freshly ground pepper to taste and cut into slices. Serve immediately.
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