Updated: Apr 16
This is my version of gluten free savoury pancakes. They so good, have a bit of spice and green vegetables. There is also a non-gluten free version. Hope you enjoy :)
3/4 cup chickpea flour
1/2 cup sorghum flour (can use wholemeal flour instead of the sorghum and chestnut flour)
3/4 cup chestnut flour
Bunch of baby spinach finely chopped
2 stalks of spring onion finely chopped
3 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon red chilly powder or fresh chilly
1/2 teaspoon crushed ginger
1/2 teaspoon crushed garlic
1 cup of water
1/2 lemon squeezed
In a bowl add all the dry ingredients.
Add the rest of the ingredients. You can use a liquidiser or an electric mixer.
It should have the same consistency of crepes.
If you find the batter is a bit thick add a little more water.
In a non-stick frying pan add a little oil so that the pan is coated.
Stove should be on medium heat.
Add a scoop of batter.
Swirl the pan around so the batter spreads into a thin layer.
It will start bubbling and once it looks dry turn it over.
Cook until crispy and brown on either side.
You can add any other vegetables you want eg. grated courgette/zucchini.