Gluten free chana pancakes are probably the simplest you can make. This is actually the first gluten free recipe I learned way back before you could even get gluten free cook books. It was actually before the internet, if you can believe that. Almost prehistory, but not quite.
These pancakes can be eaten for breakfast, lunch or dinner. They are an easy and versicle meal for those with a gluten allergy or celiac disease. You can varry the recipe quite a bit to make it sweet or savory, according to your taste and the meal you are serving.
These pancakes are very quick and easy to make, but they don’t keep well and should be eaten soon after frying.Here’s the basic recipe. Quantities are not too critical.
- 2 cups chana flour (chick pea flour)
- 1.5 tsp backing powder
- .5 tst salt
- Enough water to form a medium paste
- 4 tbsp vegetable oil
Thoroughly mix the dry ingredients. Then add enough water to form a thick paste. Stir until all lumps are removed. Add oil. Then add more water and stir until you have a medium paste. Too thin and the pancakes won’t hold together. It should pour.
When the batter is made, pour about half a ladle on a hot, oiled frying pan. If non-stick, it does not need to be oiled.
You can add some sugar or honey if you want the pancakes to be a bit sweet. This will also make them crisper. Or you can add herbs and/or spices to taste. Either way, they are fairly thick and not very flexible, so they end up being great for putting toppings on.
If you have a gluten allergy, give this recipe a try.
Please leave comment and let me know how this gluten free recipe turns out for you.