Roasted Vegetable Pancakes (with chickpea flour)

These pancakes can easily be whipped up as an accompaniment to a vegetable soup or saute, as a healthy snack, or even breakfast.  I like to let the batter rest overnight, but 30 minutes will do it.  I often make them when I have leftover roasted cauliflower and broccoli, but sauteed or steamed greens or other veggies would work too.  This is the basic recipe, but feel free to add ground or whole spices or use a different type of oil to compliment the rest of your meal. 

  • 1 cup chickpea (garbanzo bean) flour
  • 1 cup water
  • 2 Tablespoons extra virgin olive oil, plus more for cooking
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt, or more to taste
  • ground pepper, to taste
  • herbs or spices, optional (ground or whole cumin, basil or pesto, or caraway seeds are a few ideas)
  • 1 cup chopped roasted (or otherwise cooked) vegetables, or more

Whisk the chickpea flour, water, olive oil, lemon juice, salt, pepper, and spices (if using), to make a medium-thin batter.  Let set at room temperature for 30 minutes to 12 hours.  Refrigerate if you need to leave it longer.  When you are ready to make the pancakes, heat a cast-iron skillet (or whatever you have) to medium heat and add olive oil to coat.  While the pan is heating, whisk the batter a few times and stir the vegetables in.  Put spoonfuls of the batter into the pan, allowing room for it to spread.  Cook a minute or two until the top is covered with bubbles, then flip and cook until browned on both sides.  It won’t brown evenly on the second side, you just want to be sure it is well-cooked throughout.  Taste a part of one pancake to be sure the seasoning is how you want it and adjust the seasonings in the remaining batter, if necessary.  Place the cooked pancakes on a tray in a 300 degree oven and continue until the batter is gone.  If you have leftovers, just reheat them in the oven or toaster oven until crisp.  Enjoy!     

*alternatively, you can heat the oven to 450 degrees and pour a thin layer of the batter into a well-oiled skillet and cook 10-15 minutes, flipping when browned on the first side and cooking until crisp on both sides.

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