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Chickpea Flour Bruschetta Pancakes Recipe
Serve up summer on a plate with this elegant brunch that comes together in a snap. These chickpea flour frittata-style pancakes are served on toast, and inspired by bruschetta with heirloom tomatoes, fried basil and balsamic vinegar.
INGREDIENTS1 cup Navitas Organics Chickpea Flour Salt, to taste ½ Tbsp. kala namak (black salt) ½ tsp. black pepper 1 scallion, finely chopped 2 cloves garlic, minced 3-4 leaves fresh basil, finely chopped Extra virgin olive oil, for greasing the skillet + frying the basil 2-3 slices rustic bread Fresh heirloom tomatoes, thinly sliced Balsamic vinegar, to taste Sea salt, to taste |
DIRECTIONSIn a large bowl, whisk together chickpea flour, salt, black pepper, kala namak (black salt). Add garlic, scallions, basil, and whisk well until combined. Set the batter aside while you pre-heat a non-stick skillet. Warm a tsp. of olive oil over medium heat until shimmering. Pour the chickpea flour batter onto the skillet and distribute the batter evenly across the skillet. Once the outside edge of the pancake cooks, about 2-3 minutes, carefully flip, and cook the other side for about 2 minutes. Transfer the pancakes to a plate and repeat with the remaining batter. To serve: to the same skillet, add a tsp. of extra virgin olive oil. Carefully place basil leaves and cook for about a minute. Transfer to a plate. Toast bread, top it with the pancake, heirloom tomatoes and fried basil. |
Serve up summer on a plate with this elegant brunch that comes together in a snap. These chickpea flour frittata-style pancakes are served on toast, and inspired by bruschetta with heirloom tomatoes, fried basil and balsamic vinegar.
Ingredients
-
1 cup Navitas Organics Chickpea Flour
- Salt, to taste
- ½ Tbsp. kala namak (black salt)
- ½ tsp. black pepper
- 1 scallion, finely chopped
- 2 cloves garlic, minced
- 3-4 leaves fresh basil, finely chopped
- Extra virgin olive oil, for greasing the skillet + frying the basil
- 2-3 slices rustic bread
- Fresh heirloom tomatoes, thinly sliced
- Balsamic vinegar, to taste
- Sea salt, to taste
Directions
- In a large bowl, whisk together chickpea flour, salt, black pepper, kala namak (black salt).
- Add garlic, scallions, basil, and whisk well until combined. Set the batter aside while you pre-heat a non-stick skillet.
- Warm a tsp. of olive oil over medium heat until shimmering.
- Pour the chickpea flour batter onto the skillet and distribute the batter evenly across the skillet.
- Once the outside edge of the pancake cooks, about 2-3 minutes, carefully flip, and cook the other side for about 2 minutes.
- Transfer the pancakes to a plate and repeat with the remaining batter.
- To serve: to the same skillet, add a tsp. of extra virgin olive oil. Carefully place basil leaves and cook for about a minute. Transfer to a plate.
- Toast bread, top it with the pancake, heirloom tomatoes and fried basil.
- Drizzle balsamic vinegar and sprinkle sea salt over the top. Serve immediately