WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, September 4, 2014

Savory Chickpea Carrot Pancakes (gluten free, corn free, dairy free, soy free

These are easy and really tasty and you would never know it was chickpea flour. I saw a show that talked about "Chilla's" which when I searched had quite the variety of methods and ingredients. Usually they are seasoned with cumin,ginger or other stronger spices but we like these left very simple. When they are simple they go terrific with anything from bacon for breakfast to a side with stew for dinner. I have cut kimchi into these and they were great for a korean inspired side dish. Very flexible. Honestly with a little coconut yogurt(sour cream if you can have it) and green onion they are a very satisfying snack. In our house potato pancakes are the universal favorite food and these are a very close second.

3/4 cup chickpea flour ( safest to grind your own)
1/4 cup rice flour or all purpose gluten free flour (these will work with just chickpea flour,beans+rice though offer more value)
1/4 cup plain coconut yogurt (homemade)
Salt to taste (I always end up needing to salt once they are cooked so don't worry if you don't add enough)
1/2 to 1 cup water (looking for a pancake mix texture so start slow and add only what you need)

1 tablespoon grapeseed oil or coconut oil for frying(TJ's for grapeseed and Tropical Traditions for coconut)
2 eggs(many recipes for Chilla's call for no eggs the texture will be different but if you are egg free they would still work)
1/2 finely grated organic carrots(shredded beets, or squash of some sort would work well too)


1)Whisk the chickpea flour,rice flour, yogurt,and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter.

2) Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top). (I make these after I get the dinner dishes done so they will be ready for lunch the next day).

3) When ready to cook, add finely shredded carrot and the 2 eggs. Mix well.

4)Heat a seasoned skillet over medium heat and add the oil. Pour about 1/4 cup of the batter into the skillet at a time per pancake. Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. (when cooking with chickpea flour make sure it is completely cooked, raw bean flour is not tasty!)

Serve with stew, chili, curry. Really just a very easy side and we have eaten them for breakfast even. We like them topped with coconut yogurt and some green onion. Great snack!


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