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Chickpea Pancake

February 5, 2012


Looking for an alternative to a tofu scramble this weekend? You may want to try one of my favorite brunch items inspired by Mark Bittman–the delicious chickpea pancake! It is a savory, baked pancake with a frittata-like appearance. This morning I served it up with potatoes, a slice of peanut butter toast and a tall glass of fresh juice. This pancake is really easy to make, which is perfect for brunches when you’re juggling a lot of stovetop items. Here’s how:

1 cup chickpea flour
1 1/2 cups warm water
1/2 cup sliced onion
2 Tbs. + 1/2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. rosemary
1/2 tsp. pepper
2 Tbs. chopped fresh herbs, like parsley or basil (optional)

In a medium sized mixing bowl, sift chickpea flour into the warm water. Whisk to combine, adding 1 Tbs. of olive oil and 1/2 tsp. salt. Cover with a towel and let rest while you heat the oven to 425 degrees. When your oven is hot, add the onions, rosemary, pepper and fresh herbs to the batter. Coat the bottom of an oven-ready skillet with 1 Tbs. olive oil. Pour batter into skillet, bake 25 minutes. Remove from oven. Turn broiler on high, brush top of chickpea pancake with 1/2 tsp. of olive oil and broil for 2 minutes. Serves 4.

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