Sweet chickpea pancakes with apple

Pancakes with no eggs, no dairy and no gluten. And still very much pancakes.

⏱ 20 min · serves 1 · World cooking · Not spicy at all

359kcal
16 gprotein
48 gcarbs
12 gfat
9 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Soya · may contain traces of gluten (check the labels)

Ingredients (serves 1)

  • Chickpea flour (gram flour)50 g
  • Apple120 g
  • Soya yoghurt (plain, unsweetened)100 g
  • Rapeseed / sunflower oil6 g

Also: Water (~70 ml), cinnamon, 0.5 tsp baking powder, a pinch of salt

Method

  1. In a bowl, mix the chickpea flour (50 g), 0.5 tsp baking powder, cinnamon and a pinch of salt. Pour in about 70 ml water and whisk into a thick, smooth batter.
  2. Wash the apple. Grate half of it into the batter and stir; cut the other half into slices. Leave the batter for 5 min to thicken.
  3. Heat a frying pan over medium heat for 2 min and brush it thinly with oil – 6 g is enough for all the pancakes.
  4. Drop in spoonfuls of batter and cook over medium heat for 2 min on each side, until golden with no raw batter left inside.
  5. Serve with soya yoghurt (100 g) and the apple slices.

Tips

  • Leave the batter for 5 min – it thickens and the pancakes won't spread.
  • Coeliac? Choose flour labelled “gluten-free”.

How much should you actually eat?

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Find this recipe in

BreakfastCheap recipesQuick recipesVegetarianVeganLow calorie

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.