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You are here: Home / Archives for pancakes

Chickpea Flatbreads

July 8, 2015 · by munchiesandmunchkins · 10 Comments

Over the last few months I’ve been trying to cook with different flours as Chloe had to change to a gluten free diet. At the time of making this she was dairy, egg, soya and gluten free which was really difficult. We have since managed to reintroduce egg which has made our life a little easier and we are hoping to start trying soya next week.

I bought a big batch of chickpea flour and as we love flatbreads decided to try making these, I didn’t create the original recipe for chickpea flatbreads or socca as some people call them – all recipes I’ve found use equal amounts of water and flour but I added some herbs and this is way we cook ours:

You will need:

250g of chickpea flour
250 ml of water
3 tablespoons of Olive Oil
1 tbsp of diced fresh herbs ( I used oregano )
Additional oil for frying

This should make about 3 thickish flatbreads/pancakes.

Mix together your flour, water, herbs and oil and rest for a few hours. I like to leave mine overnight as I think it’s a better batter after a good, long rest. Now oil a frying pan and heat over a moderate to high heat and pour in your batter ( I tend to use a ladle ) cook until it’s firming up around the edges (about 4 minutes) before flipping it like a pancake and cook for a further 3 minutes until brown on both sides. If you want more of a charred top you could now pop it under a grill for a minute or two. These are also pretty awesome in a pizza oven.

Chickpea flatbread,  socca

Great to eat immediately, drizzled with a good oil and a sprinkling of sea salt but they are also just fine the next day eaten sliced and cold. I give these to Chloe ( minus the salt) and she loves them.

Serving ideas – ideal for topping like pizza but perhaps try some pesto and rocket on top or hummus and roasted peppers. Delicious.

Gluten free, dairy free, soya and egg free. Perfect if you are serving food to people with various allergies.

Some recipes from fellow food bloggers using Chickpea Flour.

Dark Chocolate Dipped Ginger Biscuits
Coconut Chickpea Chocolate Cake
Chickpea & Almond Biscuits
Mexican Vegan Crustless Quiche
Quick Indian Pancakes With Spiced Potato Filling
Bacon, Mushroom & Basil Savoury Muffins
Banana Bread Chickpea Flour Muffins

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Filed Under: Allergies, Gluten Free, Recipes · Tagged: chickpea flour recipe, coeliac, dairy free, Gluten free, pancakes, socca, Vegan flatbreads

Breakfast Treats – Fluffy American Pancakes

February 17, 2014 · by munchiesandmunchkins · 1 Comment

Sometimes when I wake up in the morning 10-11 hours after I last ate and having sometimes breastfed 3-4 times in that period of time I am starving. I need something substantial. Toast and cereal gets a little old doesn’t it?

Last night I thought it would be fun to make some pancake batter ready for a filling breakfast this morning. I’ve been fiddling about with an American pancake recipe for a while. A lot of recipes use buttermilk ( which I can’t always be bothered to make or buy) or plain flour and baking powder which weren’t quite as fluffy as I like. I think this final recipe I’ve created is the one I will continue to use. Yes it contains self raising flour AND baking powder but that’s what makes them extra fluffy and well pretty darn good.

You will need:

270g Self Raising Flour ( Asda own)
2 large Eggs ( free range please)
50g Golden Caster Sugar ( I used Tate&Lyle )
2tsp of Baking Powder
1/2 tsp salt
55g of melted butter
270ml of semi skimmed milk
Extra butter for frying

Sift your dry ingredients together into a bowl. Beat your eggs and mix together with your milk and butter. Combine your dry and wet ingredients and beat until smooth. Leave to stand for a while. I left mine overnight but 30mins or more is fine.

Heat a frying pan over a medium heat and add a knob of butter. When melted add small dollops of batter to make your pancakes. (How many you can make at one time depends on some of pan mine made two at a time). When top of pancake starts to bubble flip and cook for a further minute or two until golden brown.

Serve with syrup. We like maple or golden. Makes approximately 20 and they freeze well too.

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This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk

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Filed Under: Breastfeeding, Family, Recipes · Tagged: Breakfast, pancakes

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