Savory Eggless Pancakes
Updated: Mar 4
Maple syrup who?
Savory pancakes? Whoever heard of such a thing? When we think of pancakes, the first thing that comes to mind is usually a huge stack of fluffy flapjacks drizzled generously with maple syrup and butter. But who said pancakes have to be sweet?
What if you want a break from the same old? Or it's lunchtime and sweet options are off the table(literally)? Maybe you just want to enjoy a stack of pancakes without sending your sugar levels off the charts. Never fear, these savory pancakes are here!
See what I did there?
These savory pancakes are gluten-free, eggless, and, because of a short ingredient list, are ready to eat in 10 minutes or less. If you do decide to douse them in maple syrup nonetheless, I will not judge you.
Savory Chickpea Flour Pancakes
Course: Breakfast, Lunch, Dinner, Brunch
Author: Prachi Marfatia
Serves: 1(2-3 pancakes)
1/2 cup chickpea flour
6 tbsp yogurt + 1/4 cup water(combine into one liquid)
1/2 tsp baking powder
pinch of salt
shredded cheese, to serve
chopped green onion/garlic/scallions, to serve
Put the chickpea flour in a bowl. Add the salt and baking powder, giving it a quick mix. Now, pour in the yogurt-water mixture and mix thoroughly. It comes together quite fast, and usually smooth. If you do have some lumps though, don't worry, it won't affect the final result much. Now heat and lightly grease a pan on medium flame. Pour a large heap of batter(which should be on the thin side) on, making sure it spreads. Cover and cook for 30 seconds to 1 minute, until there are some bubbles on the top. Flip and repeat. Garnish with melted cheese and chopped herbs, then pour on some sauce or ketchup, and enjoy!