Chickpea Pancake

We are adding to our “bento-stash” with quick and easy chickpea pancakes!  They make excellent snacks, side dish or bento filler!

I had never heard of these yummy pancakes until a co-worker brought some to work.    But after just one  bite it was like a light bulb went off in my head and I was hooked  ”Oh my goodness…this is perfect for a bento.”  And because they freeze well,you can make a zillion of them for future use.

Chickpea Pancake

1 1/2 cups of chickpea flour 

2 tablespoons of olive oil

1 teaspoon of salt

2 teaspoon of chopped rosemary

2 cups of water, (just add a little at a time until you get the consistency of pancake batter)

Cook on a hot non-stick pan like regular pancakes.  

To freeze for later, lay flat until frozen, then store in an airtight bag. 

I do warm them in the microwave before packing in a bento or eating.

Here’s a last year’s bento featuring these  3 inch cakes!

Remember, bento-stash is the way to go if you are short on time.  And if you have kids on summer break, start practicing now on making these delicious treats.  They work well for sandwiches too.  Yum!

Share it!