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Farinata (Italian Chickpea Pancake) Recipe
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Prep Time
15m
Cook Time
11m
Total Time
26m
This Italian Chickpea Pancake recipe, also known as Farinata, is a simple and savory dish made with chickpea flour, water, and olive oil. Sprinkled with freshly ground black pepper and rosemary leaves, it's a delicious and versatile gluten-free option for breakfast, lunch, or a light dinner.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth, thin batter forms. Let stand, covered, at least 4 and up to 8 hours.
2
Preheat oven to 550°F (288°C) and position oven rack in second position from top. If you have a pizza stone or baking steel, set it on the rack (it will help crisp the farinata from below, but isn't required).
3
Pour olive oil into a well-seasoned large 12-inch cast iron skillet and swirl to fully coat bottom in an even layer. Using a spoon, scrape any foam from surface of batter and discard. Stir batter to mix well, then pour into skillet. Stir gently to swirl oil on top of batter. Season all over with black pepper and sprinkle with rosemary leaves, if using.
4
Turn on broiler. Set skillet on pizza stone or baking steel, or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, 11 to 15 minutes.
5
Let farinata cool slightly until set, about 10 minutes. Eat warm or at room temperature.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories358kcal17%
-
Fat18g0%
-
Saturated Fat2g0%
-
Carbohydrates34g1%
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Fiber6g0%
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Sugar6g0%
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Protein10g0%
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Cholesterol0mg0%
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Sodium591mg29%
Percent Daily Values are based on a 2,000 calorie diet.