Breakfast
Chickpea flour and herb pancakes
This home-style recipe makes chickpea flour pancakes with herbs. Adjust the seasoning and sides to taste.
Servings in this printout: 2
Ingredients
- 100 g chickpea flour
- 2 tbsp parsley
- 1 onion
- 1 tsp cumin
- 1 tbsp neutral frying oil
- 120 ml water
- salt to taste
Method
- Whisk the chickpea flour and water into a smooth batter. Stir in the finely chopped parsley, onion and cumin.
- Leave the batter to rest for 10 minutes.
- Heat the oil in a frying pan. Fry two thin pancakes from the batter, cooking both sides through.
- Season with salt and serve warm.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 20.94 g
- Total carbohydrates (incl. fibre and polyols)
- 31.93 g
- Protein
- 10.49 g
- Fat
- 9.76 g
- GL estimate
- about 7 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- chickpea flour · Food group average
- onion · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 0.4 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- chickpea flour ·
legumes-category-mean-gi-34 · afcd-F003986-release-3 - onion ·
vegetables-category-mean-gi-66 · fineli-335-release-20
Carbohydrate data sources
- Flour, chickpea (besan) · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- Parsley, continental, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Cumin (cummin) seed, dried, ground · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VESI, VESIJOHTOVESI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Broad category mean; substantial uncertainty when applied to a specific cooked bean. (Low)CATEGORY_MEAN
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN