Garbanzo Bean Pancake with Fruit Sauce
Instructions:
1. Prepare the Batter
- In a mixing bowl, add chickpea flour and gradually whisk in water until you get a smooth, lump-free batter. Set aside.
2. Cook the Vegetables
- Heat 1 tsp ghee in a frying pan.
- Add carrot, red bell pepper, onion, turmeric, and cumin seeds—sauté for 5 minutes until soft and fragrant.
- Transfer the cooked mixture to the chickpea batter.
- Add chopped coriander leaves and salt—mix well.
3. Cook the Pancake
- Heat a non-stick frying pan over medium-high heat.
- Lightly grease with ghee.
- Pour 1 tbsp of batter into the pan and spread it with the back of a spoon.
- Cook for 2-3 minutes per side until golden brown.
- Repeat for remaining batter.
4. Serve & Enjoy!
- Plate the pancakes and drizzle with fruit sauce.
- Serve immediately and enjoy warm!
Special Comments
A savory, protein-rich pancake made with chickpea flour and veggies, topped with a naturally sweet fruit sauce—a delicious and nutritious breakfast or snack!
Garbanzo Bean Pancake with Fruit Sauce
Notes/ Precautions
Batter Consistency – Ensure the batter is smooth and not too thick or runny for even cooking.
Cooking Temperature – Cook on medium heat to prevent burning while ensuring the inside is fully cooked.
Spice Balance – Adjust salt and spices according to taste, especially if serving to kids.
Serving Fresh – Best enjoyed immediately; storing may alter texture.