I first got curious about chickpea flour a few years ago when I saw a recipe for a soup with chickpea flour dumplings. I actually never made it (I should get on that), but I did become obsessed with chickpea flour pancakes.
I recently wrote a post for Fitness about why you should check out this high-fiber, high-protein, gluten-free powder and start experimenting. I also share my go-to recipe for making said savory pancake-style flatbread. My go-to brand is Bob’s Red Mill (they didn’t pay me to say that—I just love it), but you can also make your own by pulsing dried chickpeas in a food processor until they’re powder. Stupid-easy. Enjoy!
Do you use chickpea flour?