Chickpea Flour Pancakes with Onion and Roasted Tomatoes
2 C Cherry tomatoes, cut in half
2 Large Onions, thinly sliced
½ C Olive oil
2 Tbs Fresh thyme leaves
½ tsp white balsamic vinegar
2 tsp Teeny Tiny Spice Company Za’atar
1 ¾ C Chickpea flour
2 C Water
2 Egg whites
Salt and pepper to taste
Preheat the oven to 275°F
Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.
While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.
Remove from the heat and stir in the ½ tsp white balsamic vinegar.
Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.
Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.
Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.
Slide the baking sheets with the pancakes into the oven and bake for 5 minutes. Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.