In the mood for some savory pancakes without all the gluten? Try these simple, light and earthy chickpea pancakes - packed with the dose of protein. Also known as soccas in French or Poodas in northern India, these traditional pancakes are great for any meal of the day. I usually like eating them with some chutney on the side (mango, coriander or any other).
- In a large bowl, whisk the water slowly into the chickpea flour until fully smooth (i.e. make sure no lumps exists at all). Add the scallions, salt and pepper. Let the batter rest for 15 minutes.
- Heat a frying pan with a teaspoon of olive oil. When the oil is hot, add a rounded 1/4 cup of batter and tilt the pan around to distribute it evenly.
- Cook the pancake until browned around the edges (about 3 minutes). Then turn it over with a spatula and cook for 1 minute longer. Serve hot!
If you’re cooking them ahead of serving, you can cover the cooked pancakes with foil and reheat in the oven before serving.