Italian Chickpea Flour Pancake with Rosemary
A golden, savory pancake from a simple chickpea batter, crisp at the edges and tender inside, finished with rosemary and black pepper. A satisfying savory start to the day.
Total
40 min
Prep
15 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup cups chickpea flour
- 1 cup cups water
- 3 tbsp tbsp olive oil
- 1 tbsp tbsp fresh rosemary
- 3/4 tsp tsp salt
- 1/2 tsp tsp black pepper
- 1/2 cup cup cherry tomatoes
- 2 cups cups arugula
Instructions
- 1
Whisk chickpea flour, water, 1 tbsp olive oil, and salt until smooth. Rest 15 minutes.
- 2
Preheat oven to 450°F (230°C) with a cast-iron skillet inside.
- 3
Add remaining olive oil to hot skillet, pour in batter, scatter rosemary and pepper on top.
- 4
Bake 20-25 minutes until golden and crisp at the edges.
- 5
Slice, top with halved cherry tomatoes and arugula, and serve warm.
Nutrition per serving
Calories
380
19% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 38 g |
| Fat | 20 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 620 mg |
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