Chickpea Flour Pancakes with Apple Filling
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 8–10 small pancakes
Difficulty: Easy
These pancakes are made with chickpea flour and yogurt, giving them a soft texture and mild flavor. They are filled with lightly cooked apples and cooked in a pan until golden.
Ingredients
Pancake Batter
2 large eggs
2 tablespoons sugar
1 cup (250 ml) plain yogurt
1¾ cups (250 g) chickpea flour
1 teaspoon baking soda
Pinch of salt
Apple Filling
2 medium apples, peeled and diced
1 tablespoon butter
1 tablespoon sugar (optional)
For Cooking
Butter or oil, for greasing the pan
Equipment
Mixing bowls
Whisk or spoon
Frying pan or skillet
Knife and cutting board
Spoon or piping bag
Spatula
Instructions
1. Prepare the Batter
In a large bowl, add the eggs and sugar. Whisk until combined.
Add the yogurt and salt. Mix until smooth.
Stir in the baking soda.
Gradually add the chickpea flour while mixing to form a smooth, thick batter.
Set aside for 5 minutes.
2. Prepare the Apple Filling
Peel and dice the apples into small cubes.
Heat butter in a pan over medium heat.
Add the apples and sugar (if using).
Cook for 5–7 minutes, stirring, until apples become soft and lightly golden.
Remove from heat and let cool slightly.
3. Cook the Pancakes
Lightly grease a skillet and heat over medium-low heat.
Spoon or pipe small rounds of batter onto the pan.
Place a small spoon of apple filling in the center of each pancake.
Cover the filling with a little more batter.
Cook for 2–3 minutes per side, until golden brown and cooked through.
Serving Suggestions
Serve warm with honey or maple syrup
Sprinkle with powdered sugar
Add yogurt or fresh fruit on top
Storage
Store cooked pancakes in the refrigerator for up to 2 days
Reheat in a pan or microwave
Best served fresh
