I know that savory pancakes show up in several international cuisines. This gluten-free recipe was inspired by whole wheat spinach pancakes served in some Indian restaurants.
I have made a similar recipe (see quinoa “toast”), but this version has more vegetables. I like the slices warmed in the microwave or toasted and spread with almond butter, hummus, or fruit compote or topped with an egg.
Chickpea flour “toasts”
- chia seeds* or eggs, beaten
- chickpea flour
- chopped cilantro leaves
- ground chile powder
- coriander powder
- cumin seeds
- caraway seeds
- sliced mushrooms
- sliced leeks
- chopped spinach
- If using chia seeds: Mix 1 part chia seeds with 3 parts water and chill for 15 minutes until gelatinous. Set aside.
- Mix flour, salt, cilantro, chile powder, and coriander powder in a large bowl. Heat oven or toaster oven to 375º.
- Heat oil in a pan. Add cumin seeds and caraway seeds and cook for a couple of minutes. Add mushrooms and leeks and cook until just soft. Add spinach and cook until wilted but still bright green.
- Transfer vegetable mixture and chia seeds (or eggs) to the bowl. Mix well. Add water, if needed, to make a non-sticky batter.
- Pour batter on a parchment-lined baking pan and spread to make one level pancake. Bake until browned and crispy, checking every 15 minutes or so. Cut into pieces and use like toast or eat as is.
* Find chia seeds at well-stocked grocery stores and natural-foods stores (I found them at Trader Joe’s).