Hi there,

Over the week­end, I dab­bled in a lit­tle kitchen exper­i­men­ta­tion and although I can’t say they were all suc­cess­ful, I did walk away with a few recipes that I think you might enjoy. For those of you who are fol­low­ing a gluten-​free diet (I’m not, but rarely eat breads or pasta), you should def­i­nitely give it a try. It’s a savoury veg­etable pan­cake made with chick­pea flour that could be used as a wrap, “pita”, pizza crust, or just as a yummy snack. I bought my chick­pea flour at the Bulk Barn but I’m sure you can find it in any health food store or Indian spe­cialty market.

I enjoyed mine with a dol­lop of tzaziki but plain greek yogurt would be equally delicious.

Gluten-​Free Chick­pea Pancake

Ingredients:

3 cups of chick pea flour

2 cups warm water

1 Tbsp olive oil

1 onion, thinly sliced

2 gar­lic cloves, minced

1 tbsp fresh gin­ger, grated

¹⁄₄ cup fresh cilantro, chopped

1 red pep­per, finely diced

dash of hot sauce (I used siracha).

salt and pepper

Veg­etable spray

In a medium skil­let over low heat, saute onion, gar­lic and gin­ger in olive oil, until soft­ened and fragrant.

Add red pep­per and cook for addi­tional 5 min­utes. Remove from heat, place in mix­ing bowl and add cilantro, hot sauce, salt and pep­per. Mix well and let cool (about 15 minutes).

Add chick­pea flour to onion mix­ture and stir to combine.

Slowly add some of the water, stir­ring in one direc­tion until the bat­ter becomes soft and smooth. You might not need all of the water.

Allow the mix­ture to sit for 30 min­utes at room temperature.

Warm a non-​stick fry­ing pan over medium heat, spray and add a ladle of bat­ter into cen­ter of pan, using the back of the ladle to spread bat­ter into a thin pancake.

Cook gen­tly until bub­bles begin to appear over sur­face or check to see if under­side is golden brown.

Flip and con­tinue cook­ing for another few minutes.

Serve hot on its own, as a wrap, pita, pizza crust or.…be creative!