Who knew chickpeas could make pancakes?! Well… the Italians did!
“Farrinata de Ceci” or “Cecina” is a super simple, crispy (and gluten-free) pancake that is made with only chickpea flour, water, salt and olive oil.
Water and flour ratio of 3:1. Cooked at 450 degrees till crispy. Served with a simple arugula salad. Makes an incredible lunch or brunch.
Save this recipe for the future.
P.S. I’ve seen recipes with different water to flour ratios. Next time I’ll try something more like 2:1 to give it more substance. 👀
#italianrecipes #italianfood #easyrecipes #dinnerideas #glutenfreerecipes #glutenfree #vegetarian #vegetarianrecipes
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Who knew chickpeas could make pancakes?! Well… the Italians did!
“Farrinata de Ceci” or “Cecina” is a super simple, crispy (and gluten-free) pancake that is made with only chickpea flour, water, salt and olive oil.
Water and flour ratio of 3:1. Cooked at 450 degrees till crispy. Served with a simple arugula salad. Makes an incredible lunch or brunch.
Save this recipe for the future.
P.S. I’ve seen recipes with different water to flour ratios. Next time I’ll try something more like 2:1 to give it more substance. 👀
#italianrecipes #italianfood #easyrecipes #dinnerideas #glutenfreerecipes #glutenfree #vegetarian #vegetarianrecipes