Chickpea flour pancakes with roasted veggies {vegan + gluten free}

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Happy Monday!

Hey! Who knew you could make gluten-free pancakes without using an endless mix of flours, but instead just using one single whole flour? I am biased because I love anything made with chickpea/chickpea flour! These are so good! You can easily make them sweet by adding some sweetener (and reducing the salt!)

Also, roasted vegetables are everything. They cook so much better in the oven than in a pan, plus you don’t need to check them or anything, except once, halfway through.

Then finish everything off with some herb oil which would make ANYthing taste heavenly. Jus’ sayin’.

CHICKPEA FLOUR PANCAKES WITH ROASTED VEGGIES {vegan + gluten free}
by Marta Giaccone

Recipe
6-7 pancakes, serves 3
prep time: 10 mins, cooking time: 50 mins, total time: 1 hr

1 cup / 160 gr chickpea flour
½ tsp salt
3 tsp baking powder
¾ cup + 1 tbsp water
evo oil
1 garlic clove
1 carrot
1 eggplant
1 zucchini
1 large onion
1 large handful of mixed fresh herbs (I used rosemary, sage, basil, parsley)
juice of ½ to 1 lemon

Method

1. Sift and combine flour, salt and baking powder, mix, then add ½ a grated garlic clove, the water and 1 tbsp evo oil and stir well until you have a smooth and lump-free mixture (I like to also mix with a hand blender just to be extra sure there are no lumps). Taste and add salt if needed.
2. Let batter rest in the fridge, covered, while you prepare the vegetables.
3. Preheat oven to 400°F/200°C.
4. Wash all vegetables, peel the carrot, remove the outer layer of the onion. Chop all of them in wedges of about the same size. Transfer all vegetables to a large mixing bowl, add a few tbsp of evo oil and a sprinkle of salt and mix with your hands so that they are fully coated. Transfer them onto a baking tray lined with parchment paper, making sure they don’t overlap. Bake for 40 minutes, flipping them upside down half-way through.
5. In the meantime prepare the herb oil: wash, pat dry and finely chop all the herbs and the remaining ½ garlic clove, add them to a small bowl, then add about ¼ cup of evo oil, a sprinkle of salt and lemon juice. Mix, taste and add salt if necessary.
6. When the vegetables are ready you can cook the pancakes.
7. Heat up a flat non-stick skillet over medium heat, add 1 tsp oil and, when very hot, pour ¼ worth of batter. Let cook until bubbles start appearing on the surface, about a minute. Flip with a spatula and cook for another minute.
8. Serve warm, topped with roasted vegetables and herb oil.