Chickpea pancake

Time: 35 min.
Complexity: easily
Servings: 4

This delicious and filling pancake can be cut into 4 pieces if you want to serve it as a standalone dish. Or, divide it into any convenient number of pieces and serve with a main course. Chickpeas are rich in protein, so a pancake made with chickpea flour is a great idea for a vegetarian diet.

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Recipe:

In a blender, combine 1.5 cups of water with 1 cup of chickpea flour, 2 tablespoons of olive oil, and 3/4 teaspoon of coarse salt. Let stand for 15 minutes, then skim off any foam. Heat 2 tablespoons of olive oil in a medium oven-safe nonstick skillet over high heat.

Pour in the batter and cook until the bottom is set (2 minutes). Sprinkle with crushed coriander seeds, sesame seeds, and cumin. Bake at 425°F (218°C) until the pancake comes out clean when pressed (20 minutes). Sprinkle with flaky sea salt.