Panceci are really simple and delicious vegan pancakes made with chickpea flour. I named them this way because thanks to my handy four-compartment skillet, I can achieve a perfectly circular shape that somewhat evokes pancakes! You can also call them omelets, fritters, the substance doesn’t change! Of course, you can make them without this skillet by using a cookie cutter or adding a small ladle into a crepe pan, creating irregular shapes. I prepared them by adding asparagus, spring vegetables that are particularly purifying and diuretic, capable of helping us drain the body of toxins and excess fluids. Besides being particularly healthy and low-calorie, they are also in season, so with this recipe, you’ll get a good dose of vitamins, fiber, and antioxidants! They are perfect to enjoy as a light and filling vegan-style protein second course, accompanied by a fresh salad, grilled vegetables, or other steamed asparagus. Great as finger food for an informal appetizer or a casual aperitif with friends. Try them with other types of vegetables, perhaps presenting them all together on the table in a scenic way, so each guest can choose the one they like best!
If you like light but tasty recipes, here are some other ideas to draw inspiration from:
- CHICKPEA FRITTERS IN PAN WITH GRILLED VEGETABLES (Egg-free and gluten-free recipe)
- CARROT FRITTERS BAKED WITH CHICKPEA FLOUR (Gluten-free recipe)
- CRUNCHY FARINATA WITH ZUCCHINI, CHERRY TOMATOES, AND RED ONION
- CHICKPEA CUTLETS (Vegan recipe and without chickpea flour)
- PUMPKIN FLOUR CREPES (Egg-free recipe)
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: About 15 panceci
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients:
- 1.1 lbs asparagus
- 1.6 cups chickpea flour
- 0.3 cups cornstarch
- 1.6 cups water (at room temperature)
- 1 teaspoon instant yeast for savory dishes
- 1 teaspoon white mustard powder
- to taste herbs (thyme, chives, oregano, and rosemary)
- 1 teaspoon salt
Tools:
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Slotted spoon
- 1 Bowl
- 1 Whisk
- 1 Crepe pan
- 1 Spoon
- 1 Spatula
Steps:
Start by laying the asparagus on a cutting board. Remove the final, whiter, and harder part, ensuring to even the length of the asparagus to have an even cooking, then with the help of a peeler, remove the fibrous part, separate the tips from the stalks, and cut the latter into rounds (fig. 1).
Blanch the asparagus in slightly salted water for 8′, adding the tips in the last 3′ of cooking (fig. 2). Drain with the help of a slotted spoon and let them cool (fig. 3).
Sift the chickpea flour and cornstarch into a bowl. Add the water gradually and start mixing with the help of a whisk. Also add the salt and sifted yeast, then mix again with circular movements from bottom to top to aerate the dough (fig. 4). Season with mustard powder and herbs (fig. 5).
Once the asparagus is drained, pour them into the batter and mix one last time (fig. 6). Gradually form your panceci by taking a couple of tablespoons of batter at a time and dropping them into a well-greased crepe pan or, as in my case, a compartmented skillet, then pat with a paper towel. You only need to do this the first time (fig. 7).
As soon as bubbles form on the surface, turn them with the help of a spatula and let them cook over low heat for another minute or so (fig. 8).
Serve immediately, if you like, accompanied by a seasonal salad or as I did with other steamed asparagus seasoned with oil, salt, and pepper.
Et voilà…your asparagus panceci are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store your panceci in the fridge for 1-2 days in suitable refrigeration containers or freeze them, so you always have them ready when needed.
Tips
🟣 You can prepare the batter the night before and put it in the fridge, covered with food wrap, so it’s ready for every occasion.
