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May 2019 Issue
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Savoury chickpea pancakes

Photo: Maddy Bellcroft

Hot or cold, these pancakes are the real deal. These pancakes are delicious and easy to make. You can mix the dry ingredients together at home and just add the water when you are ready to cook. They are delicious dipped in curry or topped with chutney, cheese and pesto. They can also be eaten cold the next day with peanut butter or marmite.

Prep time: 5min
Serves: 2-3
Cost: $3–$4


  • 1 cup chickpea flour
  • ¼cup arrowroot flour
  • ½ tsp veggie stock powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch salt
  • 1 cup water
  • 1 tbsp olive oil


In a bowl, combine flours, stock, garlic, onion powder and salt. Slowly add water, whisking as you add it. Allow to sit for a little while and then work out any lumps with a spoon.

Heat a non-stick pan to a medium heat and add oil. Pour about half a cup of the batter into the pan and once bubbles form and the batter starts to set and cook, flip to the other side (1-2min on each side).

When the pancakes start to go slightly golden and crispy, they are done. Remove from heat and serve immediately.

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