Ingredients
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1 cup chickpea flour (besan) chickpea flour1 cup chickpea flour (besan)
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1/2 cup water (plus more as needed) water1/2 cup water (plus more as needed)
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1/4 teaspoon salt salt1/4 teaspoon salt
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1/4 teaspoon white pepper white pepper1/4 teaspoon white pepper
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1 teaspoon toasted sesame oil (optional, can omit for oil-free) toasted sesame oil1 teaspoon toasted sesame oil (optional, can omit for oil-free)
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1/2 cup finely chopped scallions scallions1/2 cup finely chopped scallions
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1 tablespoon minced fresh ginger fresh ginger1 tablespoon minced fresh ginger
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1/4 cup shredded carrot (optional for color and crunch) carrot1/4 cup shredded carrot (optional for color and crunch)
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1 tablespoon soy sauce or tamari (for gluten-free) soy sauce1 tablespoon soy sauce or tamari (for gluten-free)
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon maple syrup or agave maple syrup1 teaspoon maple syrup or agave
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1 teaspoon chili oil or chili crisp (optional, for spice) chili oil1 teaspoon chili oil or chili crisp (optional, for spice)
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1 teaspoon toasted sesame seeds (for garnish) toasted sesame seeds1 teaspoon toasted sesame seeds (for garnish)
Directions
Whisk, pour, and cook each pancake individually for best texture. Serve with the tangy, umami-packed dipping sauce. For a soy-free version, substitute coconut aminos for soy sauce/tamari. Add extra chili or garlic to the dipping sauce for extra zing.
Steps
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1
Done
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In a medium mixing bowl, whisk together chickpea flour, salt, and white pepper. |
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2
Done
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Gradually add water, whisking until you get a smooth, pourable batter (like crepe batter). |
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3
Done
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Mix in the toasted sesame oil (if using), chopped scallions, ginger, and carrot. |
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4
Done
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Heat a non-stick skillet or cast-iron pan over medium heat. Lightly grease with a little sesame oil if not oil-free. |
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5
Done
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Pour about 1/3 of the batter into the pan, swirling to form a thin, round pancake. |
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6
Done
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Cook for 2-3 minutes until bubbles form and the edges lift easily. Flip and cook another 1-2 minutes until golden and cooked through. |
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7
Done
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Repeat with remaining batter. |
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8
Done
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For the dipping sauce, combine soy sauce or tamari, rice vinegar, maple syrup (or agave), and chili oil (if using) in a small bowl. |
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9
Done
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Serve pancakes hot, cut into wedges, sprinkled with toasted sesame seeds, and dipping sauce on the side. |
