I’ve been eating mostly gluten free for the past few months. And you know what? I’ve missed pancakes! Mmm… the ole trusty flapjack.
When I lived in NYC, blueberry pancakes from Stage Restaurant, a tiny Ukrainian/Polish deli, were a weekend staple. The deli was about twice as wide as the plump, gruff yet soft on the edges cook who made the greasy magic happen. It was always entertaining to watch the waitresses wiggle and weave their way delicately between the cook, hot grill and counter where we pancake and borchst lovers eagerly awaited the arrival if our orders. Those mornings were good mornings.
Today I am thrilled, in palette and spirit, to announce that I have eaten a pancake once again! There was no endearingly gruff cook at the grill, nor the lingering scent of hot butter in the air. But there was one cat, one cup of chickpea flour, two happy eaters and the essence of wam coconut oil in the air.
I topped my chickpea pancakes with a homemade tahini miso sauce (recipe below), fresh spinach, tomato, micro greens and black sesame seeds. It was so delicious! The pancakes would be wonderful with any number of sauces, dips, curries, pâtés, eggs, etc. I’m also excited about experimenting with different seasonings in the batter. Curry, cumin, paprika? Yes please!
Here’s to eating nourishing foods and feeling good!
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Chickpea Flour Pancakes
1 cup chickpea flour
1 cup water
3 Tbsp olive oil
Salt, pepper and garlic to taste
Mix ingredients in a bowl, whisking to remove any lumps in the flour. Cook in a pan. They cook up pretty quickly, so keep an eye on them and flip when needed. I used a tiny bit of coconut oil in the pan and scooped a little less than 1/4 cup per pancake. This made 6-8 pancakes that were about 4″ wide.
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Creamy Tahini Miso Sauce
1/3 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp miso paste (white)
2 Tbsp tahini
grated ginger, to taste
garlic, to taste
1 Tbsp nutritional yeast
pepper, to taste
Mix in food processor and enjoy! Great on salads or as a sauce.