5 Ingredients or Fewer

Chickpea Pancakes w Tapenade

April 11, 2012
0 Ratings
  • Makes 8 pancakes
Author Notes

This fast and easy recipe is great for improptu guests or just when the family needs something to munch on while dinner is being prepared. Whole foods olive bar has olives, capers, and peeled garlic cloves for an even quicker preparation of tapenade. —renee tatterson

What You'll Need
  • 1 cup Chickpea Flour
  • 1 cup Water
  • 2 tablespoons EVOO
  • 1 teaspoon Salt
  1. Measure EVOO into a microwave safe bowl. Microwave for 30 seconds. Add fresh thyme to hot oil.
  2. Combine remaining ingredients, including thyme infused olive oil. Stir to combine. Ig batter seems too thick, add olive oil to thin it out.
  3. Pour batter onto griddle. The size is up to you but I prefer a little less than 1/4 cup of batter.
  4. Flip the pancakes when lightly browned on bottom. Serve warm with tapenade. These pancakes keep well for one more day, wrapped in parchment.

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