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Chickpea (Gram) Flour Pancakes/Wraps

February 13, 2010

Chick pea flour pancake wrap

These are so versatile, easy to prepare and great as a substitute for bread or for those on low carb or gluten free diets. Use as a wrap as pictured.


Makes 1 large pancake

  • 1 TBS chickpea (gram) flour
  • 4-5 TBS water (try sparkling water, it makes a fluffier pancake)
  • 1 egg (optional) 
  • Salt and pepper to taste
  • Oil ( just enough to coat a 6 inch diameter non-stick fry pan)

Heat oil coated non-stick frying pan over moderate heat.

Measure the chick pea flour into a small bowl. Add water, salt, pepper and whisk until dissolved (consistency is like double cream). If adding an egg use a little less water.

Pour mixture into the heated frying pan and tilt pan to spread mixture evenly around. Cook for about 2 minutes on each side which will make the pancake easy to fold – cook longer on each side if you like a crisper texture. Remove pancake to a plate and keep warm if desired or wrap in cling film and store in refrigerator or freeze. Warm in the oven or on the stove when ready to eat.


How to use pancakes

Serve with:

  • eggs for breakfast  
  • warm berries and chopped nuts or seeds and a spoonful of yogurt
  • use as a wrap for lunch filled with protein such as turkey, tuna, hummous and salad
  • as a savoury filled pancake for dinner, baked in a  sauce like tomato with a little grated cheese melted over the top

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