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Home Pannenkoeken met kikkererwtenmeel

Pannenkoeken met kikkererwtenmeel

Recipes Main dishes Gluten-free

Healthy pancakes made with chickpea flour. Not everyone is familiar with chickpeas, let alone chickpea flour. That's not surprising, since it's not used much in Dutch cuisine. It's a shame, because chickpeas are very healthy and easy to use in many recipes.

x_ckl_recipe_markerChickpea Flour Pancakes These chickpea flour pancakes are a savory, healthy option, rich in protein and fiber. Chickpea flour is mixed with water and salt to make the batter, while the filling consists of lightly fried chicken breast, spinach, olives, avocado, pine nuts, and spices like cumin seeds and garlic. The pancakes are fried in a pan until golden brown and then served on a bed of fresh spinach with avocado. A nutritious meal ready in 30 minutes! How to make chickpea flour pancakes? Main course Surinamese For 2 large (or 3 small) pancakes 6 min 26 minutes

Put the chickpea flour, baking soda and the regular salt in a mixing bowl. Gradually add the water and whisk until you have a smooth batter.
Cut the chicken breast into small cubes and finely chop the shallot. Squeeze the garlic cloves into a pan with some olive oil, then add the shallot and chicken. Season with some pepper, paprika powder and salt. Fry the chicken until lightly golden.
When the chicken is cooked, take half of it out of the pan and put it on a separate plate. Half of the chicken will remain in the pan.
Use a ladle to pour some of the chickpea mixture into the pan (medium-high heat). Press halved olives into the pancake, along with half the pine nuts and half a teaspoon of cumin seeds. After about 3 minutes, flip the pancake when it is nicely golden brown.
After flipping the pancake you can place some of the spinach on top. Meanwhile, cut the avocado into small cubes and arrange a bed of spinach on a plate with the remaining pieces of chicken and avocado.
When the pancake is golden brown on both sides (about 3 minutes per side), scoop it onto the spinach bed and optionally garnish with a little extra spinach.

Recipes Main dishes Gluten-free 110 grams chickpea flour 200 ml water 1/4 teaspoon salt 1/4 teaspoon baking soda Fresh spinach 100 grams chicken breast 15 garlic-stuffed olives 10 grams pine nuts half an avocado 2 garlic cloves 1 shallot 1 teaspoon cumin seeds Mixing bowl Whisk Frying pan Ladle Cutting board Chef's knife Garlic press Plate Baking Mixing Bowl baking-mixing-bowl Whisks whisk Soup spoon ladles Frying Pan frying-pan Basic Culinary Danish Whisk - Balloon Whisk Cookinglife Garde Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Wood - ø 24 cm - without non-stick coating De Buyer ["Koekenpan"] Quesadilla with Goat Cheese foodies-quesadilla-met-geitenkaas Quesadilla with eggplant, bell pepper and cheese foodies-quesadilla-met-aubergine-paprika-en-kaas Gluten-Free Falafel Salad foodies-falafelsalade Quinoa salad with mackerel, mushrooms and avocado foodies-quinoa-salade-met-makreel-paddenstoelen-en-avocado

Recipe

Chickpea Flour Pancakes

These chickpea flour pancakes are a savory, healthy option, rich in protein and fiber. Chickpea flour is mixed with water and salt to make the batter, while the filling consists of lightly fried chicken breast, spinach, olives, avocado, pine nuts, and spices like cumin seeds and garlic. The pancakes are fried in a pan until golden brown and then served on a bed of fresh spinach with avocado. A nutritious meal ready in 30 minutes!

Course	Main course
Kitchen	Surinamese
Servings	For 2 large (or 3 small) pancakes

Preparation time

Preparation time	6 min
Total	26 minutes

Equipment

Mixing bowl
Whisk
Frying pan
Ladle
Cutting board
Chef's knife
Garlic press
Plate

Ingredients

110 grams chickpea flour
200 ml water
1/4 teaspoon salt
1/4 teaspoon baking soda
Fresh spinach
100 grams chicken breast
15 garlic-stuffed olives
10 grams pine nuts
half an avocado
2 garlic cloves
1 shallot
1 teaspoon cumin seeds

How to make chickpea flour pancakes?

Put the chickpea flour, baking soda and the regular salt in a mixing bowl. Gradually add the water and whisk until you have a smooth batter.
Cut the chicken breast into small cubes and finely chop the shallot. Squeeze the garlic cloves into a pan with some olive oil, then add the shallot and chicken. Season with some pepper, paprika powder and salt. Fry the chicken until lightly golden.
When the chicken is cooked, take half of it out of the pan and put it on a separate plate. Half of the chicken will remain in the pan.
Use a ladle to pour some of the chickpea mixture into the pan (medium-high heat). Press halved olives into the pancake, along with half the pine nuts and half a teaspoon of cumin seeds. After about 3 minutes, flip the pancake when it is nicely golden brown.
After flipping the pancake you can place some of the spinach on top. Meanwhile, cut the avocado into small cubes and arrange a bed of spinach on a plate with the remaining pieces of chicken and avocado.
When the pancake is golden brown on both sides (about 3 minutes per side), scoop it onto the spinach bed and optionally garnish with a little extra spinach.

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These chickpea flour pancakes are a delicious gluten-free option for lunch or dinner. The combination of chicken, avocado and spinach gives you a nutritious and tasty meal.

Vary the fillings to your taste, for example with roasted bell pepper or feta. The pancakes taste best straight from the pan so they stay nice and crispy.

Related products

Basic Culinary Danish Whisk - Balloon Whisk

In stock

€8,95

Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating

De Buyer Frying pan Mineral B Wood - ø 24 cm - without non-stick coating

In stock

4.6 (11)

€68,95

Related categories

Baking Mixing Bowl

Whisks

Soup spoon

Frying Pan

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