I started making these a few years ago when we were going through a no-wheat exclusionary diet for my son. I thought the kids might balk at the thought of pancakes made out of chickpea flour, so I just told them they were “salty” pancakes, and the name stuck. Three of us really like them. My son is now going through a phase where he’s rejecting everything, but I still make them. They’re a quick, pantry-friendly meal, and I love that the protein and fiber from the beans goes down so easily.
The recipe is here, though there’s also one in Mark Bittman’s How to Cook Everything Vegetarian. He also has one for chickpea fries that I’ve never tried, but it sounds divine.
A few notes on the recipe. You’re directed to cook the pancake partly on the stove and partly in the oven, using an ovenproof pan. Maybe my technique is lacking, but that method has never worked for me, and I cook them much like other pancakes, flipping over in the pan. Sometimes they do fall apart (don’t make them too big) but they taste good even when in bits.
Germany friends: you can find chickpea flour at Denn’s Bio and Alnatura. I’ve found the chickpea flour here in Germany to be a bit coarser than the American kind. The coarse flour makes for a slightly different (but still good) texture. You will probably need to add more water to the batter than the recipe calls for in this case. It should be about the same consistency as regular pancake batter.
I usually serve the pancakes plain with some freshly ground pepper on top and veggies on the side. The recipe says you can serve with sliced onions, which I’m sure is delicious, and I’m thinking they would also be great topped with fresh tomatoes or feta lots of other things. Enjoy!
Here’s a photo of the batter in the pan: