These farinata are savoury pancakes of Italian origin (farinata in Italian: “made of flour“).
They take only a few minutes to prepare and a few minutes more to cook.
You can make them thick or thin, with or without fillings.
They are also great for vegans as they are a perfect substitute for omelettes, but without eggs!
Ingredients: makes two, tasty, thick pancakes (or three smaller ones)
- 150g gram flour aka chickpea flour or besan
- 1/4 teaspoon baking powder
- 1/4 teaspoon dried turmeric
- 1 tablespoon dried Italian herbs (alternatively a handful of chopped fresh parsley)
- 2 tablespoons nutritional yeast
- 280ml water
- 1 teaspoon of lemon juice
- 1 small, finely chopped onion, or 4 chopped spring onions
- 75g mushrooms, finely chopped
- A couple of handfuls of chopped kale or 200g of wilted spinach (squeeze out the water though)
This recipe is adapted from one I learned on the Vegetarian Society’s Vegan Baking course.
I highly recommend their cooking and baking courses to anyone within reach of their headquarters in south Manchester. Vegan, vegetarian, omni or whatever, I’m certain you’ll learn something new and exciting.