Chickpea Pancakes, Egg- and Milk-Free

Ingredients

• 120 grams Chickpea flour (Besan)
• 220 ml Water
• 1/2 tsp Salt (I use Fleur de sel)
• 1 tbsp Olive oil
• 1 tsp Baking soda
• 1 tbsp Oil for frying

Instructions

1. Combine the chickpea flour with baking soda, salt, and olive oil, then add in the water a little a time while beating together.
2. It should resemble pancake batter.
3. Heat oil on the frying pan, then lightly wipe with a piece of parchment paper.
4. Spoon 1 tablespoon of the batter per pancake and grill over medium heat.
5. Flip them over after a few minutes to brown both sides.
6. Keep them warm in an oven, if they cool while grilling.
7. I served mine with oven-baked kabocha squash seasoned with garam masala and salt as a lunch dish.