​

​

These are so easy to make and you can use whatever herbs you have on hand. Chickpea flour is more nutrient dense than white flour, and also has less calories. You can make them ahead of time, just pop them in the oven or toaster to warm them up. The batter also keeps well for a few days. I love adding chives, parsley and dill to them, but you do you! They can be served with an egg and sautéed greens on top, with avocado and tomato, a little ricotta cheese with lemon zest, they are really kind of a blank canvas!

​

Ingredients

​

Makes 4 Servings

1 C chickpea flour

1 C water

2 tsp olive oil, plus more for cooking

1 tsp salt 

¼ C chopped cauliflower (this is optional- I typically just use frozen)

1-2 Tbsp of herbs of your choice

 

Directions

​

In a medium bowl, whisk together ingredients. Let it sit for about 15 minutes, so that the flour absorbs the water (and so that it’s not lumpy). Add olive oil to a skillet over medium heat. Once the skillet is hot, pour in half the batter, then repeat with the other half. Cook for 3-4 minutes on each side.

​

* Adapted from The Clean Plate by Gwyneth Paltrow 

​