Farinata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 72.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 6.1 g
- Protein: 12.7 g
View full nutritional breakdown of Farinata calories by ingredient
Introduction
Italian chickpea pancake, perfect for breakfast, high protein content, substitute for quiche or egg based breakfast (using black salt). Italian chickpea pancake, perfect for breakfast, high protein content, substitute for quiche or egg based breakfast (using black salt).Number of Servings: 4
Ingredients
-
227 gram(s) Chickpea Flour (detailed nutrient info) (by PANCHAK)
24 oz Zephyrhills 100% natural spring water 16.9
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 dash Pepper, black
0.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
Directions
1. In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth, thin batter forms. Let stand overnight, covered.
2. Preheat oven to 550°F 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. Melt coconut oil into oven safe skillet on the stovetop and swirl to fully coat bottom in an even layer. Use a medium element and set a little above mid range (I use 6). Stir batter to mix well, then pour into skillet. Cook for 4 minutes. 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 much, and is browned all over, about 3 minutes.
5. Let farinata cool slightly until set. Eat warm or at room temperature. Serve with scallions and lettuce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GAIAMAZON.
2. Preheat oven to 550°F 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. Melt coconut oil into oven safe skillet on the stovetop and swirl to fully coat bottom in an even layer. Use a medium element and set a little above mid range (I use 6). Stir batter to mix well, then pour into skillet. Cook for 4 minutes. 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 much, and is browned all over, about 3 minutes.
5. Let farinata cool slightly until set. Eat warm or at room temperature. Serve with scallions and lettuce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GAIAMAZON.