At a glance
You're mixing up a simple cocoa chickpea flour batter and cooking it into small drop pancakes in about 15 minutes—a naturally gluten-free option that works for breakfast, snacks, or even a light main course. The whole process is pretty straightforward, just whisk, fry, and serve with yogurt and fruit.
1/3
Make the batter
Whisk together the chickpea flour, water, eggs, cocoa, baking soda, a pinch of salt and honey until well combined.
For this step
0/72/3
Fry in the pan
Using the batter, cook small pancakes in a non-stick pan.
3/3
Serve
Serve the pancakes with plain yoghurt and a portion of fresh fruit to taste.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
