Chickpea Flour Pancakes

I love pancakes. Savory pancakes....sweet pancakes are good too, don't get me wrong, but today we are talking about a different kind of pancake. Made with beans! Woo!

You see, my friend Kittee is vegan and gluten-free, as well as an Indianophile - meaning she is all about Indian food. She's traveled to India and can cook up a storm to sate your Indian cravings, indeed. Well, she once told me about chickpea pancakes, when we were discussing vegan omelets or something...and she shared a ton of her Indian cookbooks with me, too. Then I finally got around to getting Madhur Jaffrey's World Vegetarian and quickly remembered the chickpea pancake concept...well, let's just say the HERBIVORES ARE HOOKED!

This lovely has cumin, cayenne, garlic, onion, and peas.
It's not flipped yet, still getting set in the skillet on side one.

Here is the real deal. Topped with curried spinach & onions, plain soy yogurt & chutney.

We had these for dinner, and then breakfast the next morning! I love savory breakfast, it doesn't bother me one bit to have garlic breath in the morning. And another amazing thing about these is the batter; I just tossed it in the fridge overnight (covered) then gave it a real good stir in the morning, and they were, dare I say - even better the next day! All that chickpea protein and some vegetables filled me up so much I didn't even think about lunch until after 2pm. I'll share the recipe soon, it's so very easy and I'm sure totally inauthentic.