Crispy Fainá Chickpea Pancake with Olive Oil and Pepper

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes (plus 30 minutes resting)
• Cook Time: 20 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 cup (120 g) chickpea flour
• 2 cups (480 ml) water, room temperature
• 4 tbsp (60 ml) extra-virgin olive oil, divided
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper, plus more to finish
• Optional: 1 tsp finely chopped fresh rosemary

Do This

• 1. Whisk flour, salt, and pepper with water until smooth; rest 30 minutes.
• 2. Preheat oven to 500°F (260°C) with a 12-inch metal pizza pan or cast-iron skillet inside (25 minutes).
• 3. Whisk 2 tbsp oil into the rested batter; skim any foam.
• 4. Carefully oil the hot pan with remaining 2 tbsp oil; pour in batter and swirl to coat.
• 5. Bake 16–18 minutes until set with golden, toasty edges; broil 1–2 minutes for deeper color.
• 6. Cool 5 minutes, loosen, cut into 8 wedges; finish with pepper and flaky salt. Serve solo or perched on pizza.

---

Why You’ll Love This Recipe

• Big flavor from simple pantry staples: chickpea flour, olive oil, salt, and pepper.
• Ultra-crisp edges with a tender middle—perfect for snacking or topping pizza a caballo.
• Gluten-free and naturally vegan, yet hearty and satisfying.
• Fast weeknight-friendly: 10 minutes of hands-on work, oven does the rest.

Grocery List

• Produce: Fresh rosemary (optional)
• Dairy: None
• Pantry: Chickpea flour, extra-virgin olive oil, fine sea salt, black pepper

Full Ingredients

For the Batter

• 1 cup (120 g) chickpea flour
• 2 cups (480 ml) water, room temperature
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp (30 ml) extra-virgin olive oil

For the Pan

• 2 tbsp (30 ml) extra-virgin olive oil

Optional Finishes

• Flaky sea salt and extra black pepper
• 1 tsp finely chopped fresh rosemary or oregano
• Pinch of red pepper flakes

To Serve (Optional)

• Hot pizza slices for pizza a caballo (a wedge of fainá riding on top)

Step-by-Step Instructions

Step 1: Whisk and Hydrate the Batter

In a medium bowl, whisk the chickpea flour, salt, and pepper. Slowly add the water while whisking constantly until perfectly smooth—no dry pockets or lumps. Let the batter rest at room temperature for 30 minutes to hydrate; this develops flavor and helps the pancake set. If a light foam forms on top, gently skim it off with a spoon.

Step 2: Heat the Oven and Pan

Place a rack 8 inches (20 cm) below the broiler element. Set a 12-inch metal pizza pan or well-seasoned cast-iron skillet on the rack. Preheat the oven to 500°F (260°C) for at least 25 minutes so the pan is thoroughly hot.

Step 3: Finish the Batter

After resting, whisk 2 tbsp (30 ml) olive oil into the batter until emulsified. If using, stir in the rosemary now. Give the batter a final whisk just before pouring to resuspend any settled flour.

Step 4: Oil the Hot Pan

Wearing oven mitts, carefully pull out the hot pan. Add 2 tbsp (30 ml) olive oil and tilt to coat the bottom completely—the oil should shimmer. This ensures a shatter-crisp edge.

Step 5: Pour and Bake

Pour the batter into the hot, oiled pan in one steady stream and swirl to distribute evenly. Return to the oven and bake for 16 minutes, until the center is set and the edges are deeply golden and pulling away slightly from the pan. Rotate the pan once if your oven browns unevenly.

Step 6: Broil for Toasty Freckles

Switch to broil and cook 1–2 minutes, watching closely, until the top develops bronzed, toasty speckles. Do not walk away; it can darken quickly.

Step 7: Rest, Slice, and Serve

Transfer the pan to a rack and cool for 5 minutes. Loosen the edges with a thin spatula, slide onto a board, and cut into 6–8 wedges. Finish with a pinch of flaky salt and extra black pepper. Enjoy warm on its own, or place a wedge on a hot slice of pizza for classic pizza a caballo.

Pro Tips

• Preheat thoroughly. A blazing-hot pan is the key to crisp, lacy edges.
• Rest the batter. A 30–60 minute rest hydrates the flour and yields a tender center.
• Use metal, not glass. Carbon steel, cast iron, or a dark pizza pan browns best.
• Broil briefly. That last minute under the broiler creates the signature speckles.
• Scale it up. For a half-sheet pan (18×13 inches), double all ingredients and add 1–2 extra minutes in the oven.

Variations

• Genoese-Style: Add 1–2 tsp chopped rosemary and a pinch of coarse salt on top before baking.
• Extra-Pepper Fainá: Increase black pepper to 1 tsp in the batter and grind more over the hot pancake.
• Cheesy Twist: Whisk 2–3 tbsp finely grated Parmesan or Pecorino into the batter (not traditional, but delicious).

Storage & Make-Ahead

Make the batter up to 12 hours ahead; cover and refrigerate, then whisk before using. Leftover fainá keeps 3 days in an airtight container in the fridge. Re-crisp slices on a preheated sheet pan at 450°F (232°C) for 4–6 minutes. To freeze, wrap wedges individually and freeze up to 1 month; reheat from frozen at 450°F (232°C) for 8–10 minutes.

Nutrition (per serving)

Approximate: 220 calories; 12 g fat; 18 g carbohydrates; 5 g protein; 3 g fiber; 450 mg sodium. Values will vary based on the pan and how much oil is absorbed.