As someone who loves to use gluten free flours, gram (aka chickpea flour) has to be one of my favourites! It simply keeps finding its way into my dishes like my noodle wheel recipe and many more to come. Chickpea flour is very versatile you can use it in savoury and sweet dishes, it’s high in protein and you can even use it to make face masks, yup face masks. Do keep in mind that raw and undercooked chickpea flour tastes like the stuff nightmares are made of, absolutely horrifying.
Whenever I’m in a pinch and don’t feel like cooking, but still want to eat something healthy I decide to make this dish. Its super easy and and quick to make. Although I used quick some scallions in this recipe, there are times I use even more, because when cooked the taste is very mild and not as intense as eating raw scallions.
You can basically have these pancakes as is, but I do recommend having them with some delicious sides. I had these with avocado, shiitake mushrooms, cherry tomatoes, chillies, purple cabbage and lemon, and after the picture was taken I added some sriracha, cause why not!?
So next time you feel like having some pancakes but are also in the mood for something savoury, you know what to do, right!?
If you try this recipe let me know how it turned out by leaving a comment below or tagging me in your recreations on Instagram!
Have a blessed day!
Scallion Pancakes - Gluten FreeI
- 3/4 cup Chickpea Flour
- 1 tbsp flax seed
- 1/4 cup nutritional yeast
- 1 tbsp coriander powder
- 3/4 cup water
- 5 scallions
- mix the dry ingredients in a bowl and add the water, stir well. Now chop the scallions and add them to the batter.
- Heat some oil in a pan and turn the heat on medium. Once the oil is hot you can add the batter and cook on medium/low for about 4 minutes on each side. Flip the pancakes once the sides have become firm.