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chickpea pancakes with greek yogurt
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5 from 1 vote

Gluten-Free 3 Ingredient Chickpea Pancakes

Gluten-free and delicious socca - chickpea pancakes prepared with only 3 ingredients, including water.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers, Sides
Cuisine: French, Italian, Mediterranean
Servings: 2 pancakes
Author: Emilia

Ingredients

batter:

  • 200 g chickpea flour
  • 200 g water
  • 20 g / 4tbsp olive oil for frying
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary

toppings:

  • 100 g whipped fetta you can substitute with whipped ricotta
  • handful of arugula
  • 100 g cherry tomatoes cut in half or into quarters
  • salt, pepper to taste
  • olive oil and balsamic reduction to drizzle on top

Instructions

  • In a large bowl, add the flour, then slowly start pouring the room temperature water to the flour while continually whisking until the batter is smooth and all the flour is hydrated.
  • Leave the batter to rest anywhere from 15minutes to 1h.
  • Once the batter has rested add the salt and mix again, preheat a pancake pan or cast-iron skillet with around 2-3tbsp of olive oil over high heat.
  • When the olive oil is hot, swirl the pan a little bit so the oil can cover the bottom of the pan.
  • Add the 100g (around 1/2 cup) of the batter to the pan, then quickly sprinkle dried thyme and rosemary on top. Fry for 3-4 minutes on each side or until golden brown and crunchy on the outside. Continue until you use all the butter.
  • Take it out of the heat. Enjoy it as it is or add toppings.
  • Add feta cheese to a food processor and whip until smooth.
  • Spread the cheese on the pancak. Optionally add arugula and cherry tomatoes.
  • Season with olive oil, salt, and balsamic reduction.

Notes

  • I believe that the ideal thickness for these pancakes is 100g of the batter to 24cm (9inch) pancake or cast iron. You can add more or less butter depending on your past iron or pancake pan.S
  • Depending on the flour, you may need to add 10-15% more water because some flour needs more moisture than others
  • Having your heat somewhere between medium and high temperature would be crucial to get the same result as baking.
  • Flipping the pancake on the other side is necessary to get even baking on both sides
  • Make sure you preheat the olive oil well, and that the oil is spread on all sides of the pan to get even baking.