More exploration with this chickpea brine adventure. Who would of thought of using chickpea brine to make pancakes?! Well, all I can say these pancakes are fluffy and very delicious. Especially with coconut whipped cream and strawberries. Can you say divine?



This time, I added Kala Namak salt to add that 'eggy' taste to whipped with the chickpea brine. Kala Namak is an Indian black salt, but looks more pinkish colour. You can get this salt from specialty Indian stores (if you want to be adventurous to explore ethnic market stores) or order online. However, if you don't have this salt in your pantry, just skip it. Otherwise, this is worth the investment, because you can also use kala namak to make tofu scramble.





Chickpea Brine with Kala Namak to Egg Conversion

3 tablespoon + 1/4 teaspoon Kala Namak equals 1 medium egg

4 tablespoon + 1/4 teaspoon & pinch Kala Namak equals 1 large egg





When you handle kala namak, it may smell very funny. Just warning you.