• 1 cup chickpea flour
• 1 cup water
• 1 ½ T olive oil plus for the pan
• ½ t salt
• 1 T fresh rosemary, chopped
Makes 1 thin or 2 thin 10” pancakes. You can multiply the recipe for more.
Whisk together all ingredients in a small bowl. Let it rest ½ hour to 2 hours to absorb the water. When ready, heat the skillet to medium high and pour in batter to desired thickness. When the bottom is browned and top mostly set, flip it over. You can also make this in a cast iron pan by cooking the bottom and then broiling the top to save yourself the trouble of flipping it over.