I have found these pancakes/wraps incredibly useful! They are wheat free and suitable for coeliacs, vegetarians and vegans. They can be filled with either sweet or savoury fillings. One of my favourite fillings is stewed apple, ground almonds and a dash of almond essence top off with a suitable cream.
Equally, they make lovely savoury wraps and really your imagination is your only limit as far as the fillings are concerned!
Quantities Per Pancake/Wrap
¼ cup Chickpea Flour
½ cup water (approx)
Small amount of coconut oil
This quantity will make a thin wrap or pancake
Place the chickpea flour in a cup and gradually mix in the water until smooth. You may not need all the water. The amount of water will determine the thickness of the finished pancake/wrap. If you want a thicker pancake/wrap increase the amount of chickpea flour and water. The consistence should be similar to single cream.
Heat a good quality frying pan with the oil. (Approx 24 cm pan)
Carefully pour the mixture in the pan starting from the centre and working out to the edge. Then gently tip the pan to cover the bottom of the pan. You will need to be quite quick doing this otherwise it will be smaller and thicker.
Cook on this side until you see the edges starting to curl up a little. Carefully, using a spatula, lift the pancake/wrap and flip it over.
Continue to cook on the other side. When cooked you will see small bubbles appear in the pancake/wrap.
Once cooked slide it out onto a plate, add your desired filling and wrap into a circle or just flip in half.
The pancakes/wraps can be frozen at this point (without the filling!). Interlace with nonstick paper if making several at once. Place in a freezer bag, seal, and place in the freezer when cool.
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