Gluten Free Chickpea Pancakes Or Flatbread Recipes

GLUTEN FREE CHICKPEA PANCAKES OR FLATBREAD

Steps:

• 1. Whisk together 2 cups garbanzo bean chickpea flour & 2 cups water & teaspoon salt & 3 tablespoons canola oil or coconut cooking oil & set timer for 30 minutes to let batter absorb water.
• 2. Use saute pan on medium heat & coat with a tiny bit of canola oil or coconut cooking oil & let heat up before cooking pancakes to keep them together when turning.
• 3. Serve with maple syrup or honey or tangerine marmalade.

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE

Steps:

• Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
• In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
• Whisk in warm water and 2 tbsp olive oil.
• Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
• Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
• Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

SIMPLE VITAMIX CHICKPEA FLATBREAD (GLUTEN FREE)

Steps:

• Grind DRY chickpeas to flour in high speed blender (I don't have the grain container and it works fine with the regular blender). You could also use chickpea flour.
• Add water, and salt and blend. You want it to be about the consistency of runny pancake batter - adjust water accordingly.
• Add flax seed and stir in (I think this works better if the flax is NOT blended but mixed in).
• Let sit for 10 min or so to thicken.
• Preheat skillet on medium high (I used setting 5.5 of 10) - lightly oil.
• Pour about 1/6 mix onto skillet - will cook rather fast so don't leave it alone - flip over with spatula and cook the other side.
• Will make about 6 sandwich wraps.