Easy Italian recipe for Farinata – a gluten-free chickpea pancake. You won’t believe the flavors you get out of something that is so simple to make and has so few ingredients.

Olive Oil (enough to cover bottom of oven proof skillet)
1 1/2 Cups Water
1 1/4 Cups Chickpea Flour
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
1/2 Thinly Sliced Onion

How to
In a bowl, thoroughly mix chickpea flour, salt, garlic powder, pepper, lemon juice, and water. Let mixture sit for at least 4 hours.

Preheat oven to 220 C

In an ovenproof skillet (preferably a well-seasoned cast iron skillet), pour enough olive oil into the pan to generously cover the bottom.

Pour batter into skillet then place rings of thinly slice onion on top.

Bake for 30-35 minutes. Pancake is done when it pulls away from the sides of the skillet and has a nice golden brown color. Remove from oven, sprinkle with paprika and slice into pieces.

Serve farinata while still hot.

Recipe courtesy of My Man’s Belly.

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