Chickpea Pancakes

Chickpea pancakes are a delightful Korean breakfast dish, crispy on the outside and fluffy on the inside, offering a unique twist with the earthy flavor of chickpeas. Served with a spicy dipping sauce, they make for a nutritious and satisfying start to the day.

Ingredients

• chickpea flour - 100 grams
• water - 200 milliliters
• green onion - 2 stalks, finely chopped
• carrot - 50 grams, grated
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• sesame oil - 1 tablespoon
• vegetable oil - for frying

Steps

1. In a mixing bowl, combine the chickpea flour, water, salt, and black pepper to form a smooth batter.
2. Stir in the finely chopped green onion and grated carrot until evenly distributed.
3. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil, swirling to coat the bottom.
4. Pour a ladleful of the batter into the skillet, spreading it into a round pancake shape.
5. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.
6. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. Serve hot with a drizzle of sesame oil and your choice of dipping sauce.

Nutrition

• Calories: 200
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein and fiber.
• Supports digestive health and helps maintain stable blood sugar levels.

Tags